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Tex-Mex Shrimp Stew

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    Source: www.allpastarecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, C, E, P
    MineralsFluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 cups water

    2. 1 cup long grain white rice

    3. 1 Tbsp. olive oil

    4. 1 onion

    5. 3 cloves garlic, minced

    6. 1 lb. recipe-ready crushed tomatoes

    7. 1 tsp. dried oregano

    8. 1/2 tsp. marjoram

    9. 3-3/4 cups chicken stock

    10. 3/4 cup dry white wine

    11. 1 lb. medium shrimp, peeled and deveined

    12. 1 cup frozen corn, thawed

    13. 1/2 green bell peppers

    14. 1 jalapeño pepper, seeded and minced

    15. 1/4 cup cilantro or parsley, chopped

    16. 1 lime, cut into wedges

    Instructions Jump to Ingredients ↑

    1. 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. Sprinkle with cilantro and serve with lime.

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