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