Stews are traditionally meat and vegetables in a savory broth that is cooked all day long to tenderize the protein. By replacing beef or pork with shrimp, the time to eating cuts down dramatically without having to sacrifice any flavor or enjoyment.
SOFTWARE
· 2 T. olive oil
· 1 medium onion, diced
· 2 T. garlic, minced
· 14.5 oz. fire roasted tomatoes
· 2 t. oregano
· 29 oz. chicken broth
· 3/4 c. white wine, dry
· 1 lb. large shrimp, shelled and deveined
· 1 green pepper, diced
· 1 jalapeno pepper, minced
· 1/2 t. Kosher salt
· 1 c. white rice, cooked
METHOD
1. In a large saucepot or Dutch oven, heat the olive oil over medium heat to shimmering.
2. Add the onion and garlic. Cook until fragrant.
3. Add tomatoes, oregano, broth, and wine. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
4. Remove the lid and add the shrimp, salt, and both peppers. Cook until the shrimp is pink.
5. To serve: add 1/4 c. of cooked rice to the bottom of a bowl or soup plate. Top with the shrimp mixture. Garnish with cilantro and lime wedges if you like.
6. Enjoy.
VARIANTS
Feel free to add some salsa or hot sauce to raise the heat levels. As with any stew, this tastes better the next day as all the spices have time to mingle. If you want to add more texture, 1/2 pound of firm white fish can replace 1/2 pound of the shrimp.
