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4 to 6 servings

Ingredients:

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  12 ounces Contessa ex-large Uncooked Tail-on Shrimp

  
  


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  1 cup long grain rice

  
  


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  1 tablespoon olive oil

  
  


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  1 onion, chopped

  
  


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  16 ounces crushed tomatoes, canned

  
  


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  1 teaspoon dried oregano

  
  


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  1/2 teaspoon marjoram

  
  


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  3 3/4 cups chicken stock

  
  


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  1 cup white wine

  
  


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  1 cup kernel corn, frozen or canned

  
  


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  1 green bell pepper, seeded and chopped

  
  


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  1 jalapeno pepper, seeded and chopped

  
  


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  1/4 cup cilantro

  
  


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  1 lime, cut into wedges

  
  

Steps:

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  Boil water in a medium saucepan over high heat.

  
  


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  Stir in rice, salt and pepper.

  
  


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  Reduce heat to low.

  
  


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

  
  


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  Remove from heat, set aside.

  
  


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  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.

  
  


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

  
  


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

  
  


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

  
  


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  Serve with lime slices.