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Tex-Mex Shrimp Stew

4 to 6 servings

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Ingredients:
  • 12 ounces Contessa ex-large Uncooked Tail-on Shrimp

  • 1 cup long grain rice

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 16 ounces crushed tomatoes, canned

  • 1 teaspoon dried oregano

  • 1/2 teaspoon marjoram

  • 3 3/4 cups chicken stock

  • 1 cup white wine

  • 1 cup kernel corn, frozen or canned

  • 1 green bell pepper, seeded and chopped

  • 1 jalapeno pepper, seeded and chopped

  • 1/4 cup cilantro

  • 1 lime, cut into wedges

Steps:
  • Boil water in a medium saucepan over high heat.

  • Stir in rice, salt and pepper.

  • Reduce heat to low.

  • Cover and simmer for 15 minutes or until rice is cooked.

  • Remove from heat, set aside.

  • Heat oil in a large sauce pan over medium high heat, sautee onion and garlic for 5 minutes, stir in tomatoes, oregano, marjoram, chicken stock and wine.

  • Bring to a boil, reduce heat to low and simmer for 15 minutes.

  • Add the remaining ingredients except for the cilantro and cook for 5 minutes over medium heat.

  • Divide stew among individual serving bowls and place equal amounts of cooked rice in each bowl, top with cilantro.

  • Serve with lime slices.