1/24/07

Shrimp Stew

Shrimp Stew

Serves 4

2 Tablespoons olive oil
4 green onions, cut in ½ inch pieces
3 cloves garlic, minced
1 large carrot, peeled and sliced into ½ inch thick slices
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 Tbsp hot sauce
1 (14-ounce) can vegetable broth
1/2 cup diced onion
2 potatoes, peeled and cut into 1 inch pieces
1 cup frozen green peas
1 teaspoon salt
1-1/2 cups (2-14 ounce cans) chopped tomatoes with juice
1 cup white wine
1-1/2 pounds large shrimp, shelled and deveined, tails removed
2 Tablespoons fresh cilantro, chopped
4 cups hot, cooked rice

In a large pot, heat oil over medium heat. Add green onions and garlic. Sauté until soft but do not brown.

Add potatoes and vegetable broth and cook for 7 minutes.

Add hot sauce, carrot, peas, cayenne pepper, cinnamon, and salt. Mix and cook 4-5 minutes.

Add tomatoes and wine. Bring to a boil. Cover and lower heat to medium-low. Cook for 10 minutes or until potatoes and vegetables are fork tender.

Add shrimp and cook for 5 minutes or until shrimp are opaque. Do not over cook.

Add cilantro. Stir and cook for 1 minute.

Serve in individual bowls over rice.

No comments: