CAMARONES ENCHILADO (Cuban, with bell peppers and tomato, for six)
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2 pounds extra large shrimp (21 to 30 per pound), peeled, deveined, rinsed under cold water and patted dry with paper towels
4 tablespoons fresh lime juice
6 cloves garlic, minced
¾ teaspoon dried oregano
¾ teaspoon ground cumin
3 tablespoons olive oil
2 cups chopped onion
1 red bell pepper, cut into matchstick strips
1 green bell pepper, cut into matchstick strips
4 tablespoons chopped parsley
1 teaspoon dried crushed red pepper flakes
1 bay leaf
2/3 cup tomato paste
2 cups dry white wine
¼ cup water
- Toss shrimp, fresh lime juice, 1/3 of garlic, ¼ teaspoon oregano and ¼ teaspoon cumin in a medium bowl. Refrigerate at least 15 minutes and up to 4 hours.
- Meanwhile, heat oil in a heavy large saucepan over medium-high heat. Add onions, all bell peppers, 2 tablespoons parsley, dried red pepper, bay leaf, remaining garlic, ½ teaspoon cumin and ½ teaspoon oregano. Saute until onions start to brown, about 4 minutes. Stir in tomato paste and cook 1 minute. Stir in wine and ¼ cup water, simmer until slightly thickened, stirring occasionally, about 4 minutes. Add shrimp and simmer until opaque, stirring occasionally, about 3 minutes. Transfer to a plate and sprinkle with remaining 2 tablespoons of parsley.
adapted from Bon Appetit Magazine, January, 2001
