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