Collections » Recipes » Cuban Enchilado a/k/a Spicy Shrimp and Bell Pepper Stew with Cumin and Oregano

Cuban Enchilado a/k/a Spicy Shrimp and Bell Pepper Stew with Cumin and Oregano

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

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.


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