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Enchilado de Camarones
Kind of like a seafood stew. Can be made with lobster, chicken... lots of other stuff, but shrimp is the best.
Ingredients
1 pound shrimp, peeled and deveined
The juice of 1 lime
1 onion, finely chopped
1 red bell pepper, finely chopped
3 cloves garlic minced
1/2 cup tomato paste
1/2 cup to 3/4 cup white wine (I use sauvignon blanc)
Fresh flat-leaf parsley, chopped
Ground cumin
Salt & pepper
Cayenne pepper (optional)
1 tablespoon of olive oil
Directions
Put the shrimp in a small bowl. Mix in all of the lime juice, a sprinkling of cayenne pepper, and salt & black pepper to taste. Cover and marinate in the fridge for 30 minutes to an hour.
While the shrimp finishes marinating, heat the olive oil in a large non-stick skillet over medium heat. Add the onions, bell peppers, garlic, and about a teaspoon of cumin. Cook for a few minutes until lightly browned. Turn the heat up to high and stir in the tomato paste -- cook for about a minute. Stir in the wine and bring to a boil. Stir in the shrimp and the marinade, and reduce the heat to a medium low. Simmer for 3 to 5 minutes or until the shrimp is cooked through. Add more wine if needed (it should have a consistency similar to spaghetti sauce) and flavor with more cumin, s&p, or cayenne paper to taste. Serve and sprinkle the parsley on top.
Goes really well with yellow rice, but plain white rice will do.
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