4 to 6 servings
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
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.
Posted on 09/29/2015 at 01:16:00 AM