Cuban Enchilado a/k/a Spicy Shrimp and Bell Pepper Stew with Cumin and Oregano
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
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.
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.
All images and original content Copyright © 2003 - 2018 Joe Kennedy