Caribbean Shrimp Stew
A great dish for a casual get-together with friends for a summer afternoon party.
Serves: 4Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy
- 1 lb. shrimp, peeled and deveined
- 2 Tbsp. fresh-squeezed lime juice
- 1 tsp. ground cumin, divided
- ½ tsp. salt
- ½ tsp. ground black pepper
- 1 Tbsp. olive oil
- 1 medium onion, peeled and diced
- 1 small red bell pepper, seeded and diced
- 1 small tomato, diced
- 3 cloves garlic, peeled and minced
- ½ cup tomato paste
- ½ cup dry white wine
- ½ cup lager beer
- 1 bay leaf
- 1 tsp. paprika
- In a medium-size bowl, combine the shrimp, lime juice, half of the cumin, and salt and pepper; stir to mix. Cover and marinate in the refrigerator for about 1 hour.
- Heat the oil in a large nonstick sauté pan over medium heat. Add the onion, pepper, tomato, garlic, and remaining ½ teaspoon cumin; cook for about 4 minutes or until lightly browned. Turn the heat to high and add the tomato paste; cook for about 1 minute, stirring constantly to keep the tomato paste from burning. Add wine, beer, and the bay leaf. Bring to a boil. Stir in the shrimp and reduce the heat to medium-low. Simmer for about 3 to 5 minutes or until the shrimp is cooked through.
- Remove the bay leaf. Serve in warm bowls and sprinkle with paprika.