Cuban Shrimp Stew

• Shrimp↗
• fresh lime juice↗3 tablespoons
• garlic cloves, minced↗2
• oregano↗1⁄4 teaspoon
• cumin↗1⁄4 teaspoon
• lbs shrimp, peeled and deveined↗1 1⁄2 lbs
• salt and pepper
• Stew
• olive oil↗3 tablespoons
• chopped onions2 cups
• julienned red bell pepper1⁄3 cup
• julianned green bell pepper1⁄3 cup
• julienned yellow bell pepper1⁄3 cup
• stalks celery, finely chopped↗2
• chopped fresh parsley2 tablespoons
• garlic cloves, minced↗4
• teaspoon cayenne pepper, to taste↗1⁄2
• teaspoon oregano↗1⁄2
• teaspoon cumin↗1⁄2
• bay leaf↗1
• cup tomato paste↗2⁄3
• cups dry white wine↗1 1⁄2
• cup water↗3⁄4
• teaspoon Worcestershire sauce↗1⁄8
• salt and pepper
• tablespoons chopped fresh parsley2

Step-by-step instructions

1. 1

   For the Shrimp: Combine the lime juice, garlic, oregano, and cumin in a bowl; mix well.

2. 2

   Add the shrimp and toss to coat.

3. 3

   Sprinkle with salt and pepper.

4. 4

   Marinate, covered, in the refrigerator for at least 30 minutes, or for up to four hours, stirring occasionally.

5. 5

   For the Stew: Heat the olive oil in a large, heavy saucepan over medium high heat.

6. 6

   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.

7. 7

   Stir in the tomato paste and sauté for 1 minute longer.

8. 8

   Add the wine and the water to the vegetable mixture and mix well.

9. 9

   Simmer for 5 minutes or until slightly thickened, stirring frequently.

10. 10

    Stir in the undrained shrimp.

11. 11

    Simmer for 6 minutes or until the shrimp turn pink, stirring occasionally.

12. 12

    Discard the bay leaf.

13. 13

    Stir in the Worcestershire sauce and season with salt and pepper.

14. 14

    Serve over hot cooked rice and sprinkle with the remaining parsley.