CUBAN SHRIMP STEW
A beautiful medley of flavors and colors!This recipe doubles easily and, once the veggies are prepped, goes together quickly. Add a tossed salad and some crunchy bread and you have a meal fit for family or guests! Originally from a Junior League of Denver cookbook. Cook time does not include chill time for shrimp.
Provided by Leslie in Texas
Categories Stew
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- For the Shrimp: Combine the lime juice, garlic, oregano, and cumin in a bowl; mix well.
- Add the shrimp and toss to coat.
- Sprinkle with salt and pepper.
- Marinate, covered, in the refrigerator for at least 30 minutes, or for up to four hours, stirring occasionally.
- For the Stew: Heat the olive oil in a large, heavy saucepan over medium high heat.
- Sauté the onions,bell peppers,celery, 2 T parsley, garlic, cayenne pepper, oregano, cumin, and bay leaf in the hot oil for 5 minutes or just until the onions begin to brown.
- Stir in the tomato paste and sauté for 1 minute longer.
- Add the wine and the water to the vegetable mixture and mix well.
- Simmer for 5 minutes or until slightly thickened, stirring frequently.
- Stir in the undrained shrimp.
- Simmer for 6 minutes or until the shrimp turn pink, stirring occasionally.
- Discard the bay leaf.
- Stir in the Worcestershire sauce and season with salt and pepper.
- Serve over hot cooked rice and sprinkle with the remaining parsley.
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