Name: Spicy Shrimp and Bell Pepper Stew with Cumin and Oregano
Yield: Makes 6 servings
Ingredients: 1 1/2 pounds uncooked large shrimp, peeled, deveined; 3 tablespoons fresh lime juice; 6 garlic cloves, minced; 3/4 teaspoon dried oregano; 3/4 teaspoon ground cumin; 3 tablespoons olive oil; 2 cups chopped onions; 1/2 red bell pepper, cut into matchstick-size strips (about 1/2 cup); 1/2 green bell pepper, cut into matchstick-size strips (about 1/2 cup); 4 tablespoons chopped fresh parsley; 1/2 teaspoon dried crushed red pepper; 1 bay leaf; 2/3 cup tomato paste; 1 1/3 cups dry white wine; 1/4 cup water

Cubans call this delicious stew enchilado, and while that might sound a lot like enchilada, the two dishes are nothing alike.

Recipe information

Yield
Makes 6 servings

Ingredients

1 1/2 pounds uncooked large shrimp, peeled, deveined

3 tablespoons fresh lime juice

6 garlic cloves, minced

3/4 teaspoon dried oregano

3/4 teaspoon ground cumin

3 tablespoons olive oil

2 cups chopped onions

1/2 red bell pepper, cut into matchstick-size strips (about 1/2 cup)

1/2 green bell pepper, cut into matchstick-size strips (about 1/2 cup)

4 tablespoons chopped fresh parsley

1/2 teaspoon dried crushed red pepper

1 bay leaf

2/3 cup tomato paste

1 1/3 cups dry white wine

1/4 cup water

Preparation

Step 1
Toss shrimp, fresh lime juice, 1/3 of garlic, 1/4 teaspoon oregano and 1/4 teaspoon cumin in medium bowl. Sprinkle with salt and pepper. Refrigerate at least 15 minutes and up to 4 hours.
Step 2
Meanwhile, heat oil in heavy large saucepan over medium-high heat. Add onions, all bell peppers, 2 tablespoons parsley, dried red pepper, bay leaf, remaining garlic, 1/2 teaspoon cumin and 1/2 teaspoon oregano. Sauté until onions are beginning to brown, stirring occasionally, about 5 minutes. Stir in tomato paste and sauté 1 minute. Stir in wine and 1/4 cup water; simmer until slightly thickened, stirring occasionally, about 5 minutes. Add shrimp and simmer until opaque in center, stirring occasionally, about 6 minutes. Discard bay leaf. Season stew to taste with salt and pepper. Transfer to platter and sprinkle with remaining 2 tablespoons parsley.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes