Shrimp Stew

  • 2 cups water
  • 1 cup long grain white rice
  • 1 Tbs. olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 lb. canned crushed tomatoes
  • 1 tsp. dried oregano
  • 1/2 tsp. marjoram
  • 3-3/4 cups chicken stock
  • 3/4 cup dry white wine
  • 1 lb. medium shrimp , peeled and deveined
  • 1 cup frozen corn, thawed
  • 1/2 green bell pepper, seeded and chopped
  • 1/4 cup sun dried tomatoes, chopped
  • 1 jalapeño pepper, seeded and minced
  • 1/4 cup cilantro or parsley, chopped
  • 1 lime, cut into wedges

Boil water in a medium saucepan over high heat.

Stir in rice, and salt and pepper to taste.

Immediately reduce heat to low.

Cover and simmer 15-20 minutes or until rice is tender and liquid is absorbed.

Remove from heat.

Let stand 10 minutes.

Heat oil in a heavy non-reactive saucepan over medium heat.

Sauté onion and garlic 4-5 minutes or until they begin to turn golden.

Stir in next 5 ingredients.

Bring to a boil.

Reduce heat to low.

Cover and simmer 15 minutes.

Add remaining ingredients, except cilantro and lime.

Season with salt and pepper to taste.

Increase heat to medium and simmer 4-5 minutes or until shrimp are pink and just cooked throughout.

Divide stew among individual serving bowls.

Place 3/4 cup of cooked rice in center of each bowl.

Garnish with cilantro and lime.

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