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Spicy Shrimp and Bell Pepper Stew with Cumin and Oregano

4.1

(38)

Cubans call this delicious stew enchilado, and while that might sound a lot like enchilada, the two dishes are nothing alike.

Recipe information

  • Yield

    Makes 6 servings

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

  1. Step 1

    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.

    Step 2

    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.

TagsStewSoup/StewWhite WineWineAlcoholBeveragesCubanCaribbeanShrimpShellfishSeafoodBell PepperVegetableOnionRoot VegetableMainDinnerNut FreeGluten FreeDairy FreeEasyWeeknight MealsQuickOne-Pot MealsSimmerBon Appétit
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