Friday, July 12, 2013

Cuban Shrimp Stew (Enchilado De Camerones)

Just dug out this recipe I've had in my collection for years yesterday when I was steaming up some shrimp!  This is a wonderful, full of flavor, spicy shrimp stew you serve over rice. 
Photo credit:  The Daily Chef Blog
3 Tbsp. fresh lime juice
2 cloves garlic, minced
¼ tsp. Cuban oregano (any oregano will work)
¼ tsp. cumin
1½ pounds large shrimp, peeled, deveined, tails removed
Salt and pepper to taste
3 Tbsp. olive oil
2 cups onion, chopped
1/3 cup red bell pepper, chopped
1/3 cup green bell pepper, chopped
1/3 cup yellow bell pepper, chopped
2 stalks celery, finely chopped
2 Tbsp. chopped fresh parsley
4 cloves garlic, minced
½ tsp. cayenne, or to taste
½ tsp. oregano
½ tsp. cumin
1 bay leaf
⅔ cup tomato paste
1½ cup dry white wine (I use cooking wine)
¾ cup water
½ tsp. Worcestershire sauce
Salt and pepper to taste
2 Tbsp. chopped parsley for topping

For the shrimp: Combine the lime juice, garlic, oregano and cumin in a bowl and mix well. Add the shrimp and toss to coat. Sprinkle with salt and pepper. Marinate, covered, in the refrigerator for 30 minutes. Stir occasionally.

For the stew: Heat the olive oil in a large heavy saucepan or Dutch oven over medium-high heat. Saute' the onions, peppers, celery, 2 T. of the parsley, cayenne pepper, oregano, cumin and bay leaf in the hot oil for 5 minutes or until onions start to brown. Stir in the tomato paste. Saute' for 1 minute longer. 

Add the wine and water to the vegetable mixture and mix well. Simmer for 5 minutes or until slightly thickened, stirring frequently. Stir in the un-drained shrimp. Simmer for 5-6 minutes or until shrimp turn pink, stirring occasionally. Discard the bay leaf. Stir in Worcestershire sauce. Season with salt and pepper. Ladle the stew into a serving bowl over cooked white rice. Sprinkle with chopped parsley.