Shrimp Enchilado
A flavorful, tomato based shrimp dish that is nice served with rice.Based on a recipe from Cooking Light, August 1997, p 120.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups diced onion
- 3/4 cup diced red bell pepper
- 3/4 cup diced green bell pepper
- 3/4 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 5 garlic cloves minced
- 1 6-ounce can tomato paste
- 1 3/4 cups dry white wine
- 1 bay leaf
- 1 1/2 pounds large shrimp peeled and deveined
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 6 cups hot cooked rice
- 3 tablespoons finely chopped fresh cilantro
Instructions
- Using a large stainless non-stick skillet, sauté pan, or 5-quart stock pot, heat oil over medium heat. Add onion, peppers, oregano, cumin, and garlic; sauté 5 minutes or until tender.
- Stir in tomato paste; cook 1 minute. Stir in wine and bay leaf. Bring to a boil, then reduce heat to simmer, uncovered, 5 minutes. Add shrimp, stir to combine, cover and simmer over medium-low heat 5 minutes or until shrimp are done. Remove from heat; discard bay leaf. Stir in salt and pepper. Serve over rice, and sprinkle with cilantro.