Tex-Mex Shrimp Stew
Sally Kalscheur
ingredients
- 2 cups water
- 1 cup long grain white rice
- 1 Tbsp. olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb. canned crushed tomatoes
- 1 tsp. dried oregano
- 1/2 tsp. marjoram
- 3 3/4 cup chicken stock
- 3/4 cup white wine
- 1 lb medium shrimp, peeled and deveined
- 1 cup frozen corn, thawed
- 1/2 green bell pepper, seeded and chopped
- 1 jalapeno pepper, seeded and minced
- 1/2 cup cilantro or parsley, chopped
- 1 lime, cut into wedges
directions
- 1
Boil water in a medium saucepan over high heat.
- 2
Stir in rice and salt + pepper to taste. Immediately reduce heat to low.
- 3
Cover and simmer 15-20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Let stand 10 minutes.
- 4
Heat oil in a heavy non-reactive saucepan over medium heat. Sauté onion and garlic 4-5 minutes or until they turn golden. Stir in next 5 ingredients. Bring to boil. Reduce heat to low. Cover and simmer for 15 minutes. Add remaining ingredients, except cilantro and lime. Season with salt and pepper to taste. Increase heat to medium and simmer for 4-5 minutes or until shrimp are pink and just cooked throughout.
- 5
Divide stew among individual bowls. Place 3/4 cup cooked rice in center of each bowl. Sprinkle with cilantro and serve with lime.
Source: Kris Kalscheur
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