Cuban Shrimp Stew

Ingredients for Shrimp:

3 Tablespoons fresh lime juice

2 garlic cloves, minced

1/4 teaspoon oregano

1/4 cumin

1-1/2 pounds fresh large shrimp, peeled and deveined

Salt and pepper to taste

Ingredients for Stew:

3 Tablespoons olive oil

2 cups chopped onions

1/3 cup julienned red bell pepper

1/3 cup julienned green bell pepper

1/3 cup julienned yellow bell pepper

2 ribs celery; finely chopped

2 Tablespoons chopped fresh parsley

4 garlic cloves, minced

1/2 teaspoon cayenne pepper, or to taste

1/2 teaspoon oregano

1/2 teaspoon cumin

1 bay leaf

2/3 cup tomato paste

1-1/2 cups dry white wine

3/4 cup water

1/8 teaspoon Worcestershire sauce

Salt and black pepper to taste

2 Tablespoons freshly chopped parsley

Directions:

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 or for up to 4 hours, stirring occasionally.

For the stew, heat the olive oil in a large heavy saucepan or Dutch oven over medium-high heat. Saute the onions, bell peppers, celery, 2 Tablespoons parsley, garlic, cayenne pepper, oregano, cumin and bay leaf in the hot olive oil for 5 minutes or just until the onions begin to brown. Stir in the tomato paste. Saute 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 undrained shrimp. Simmer for 6 minutes or until the shrimp turn pink, stirring occasionally. Discard the bay leaf. Stir in the Worcestershire sauce. Season with salt and black pepper. Ladle the stew into a serving bowl. Sprinkle with 2 Tablespoons parsley. You may serve over hot cooked rice if desired.

Seerves: 4