Enchilado De Camerones (Cuban Shrimp Stew)

1. 1

   In a bowl or Tupperware, combine the shrimp, lemon juice and 1/4 teaspoon of cumin with salt and pepper. Mix well and let sit for an hour in the refrigerator.

2. 2

   While the shrimp is marinating, heat the oil on medium heat.

3. 3

   Add the onions, bell peppers, garlic, and the rest of the cumin.

4. 4

   Cook until the onions soften, then raise the heat to high and stir in the tomato paste and tomatoes.

5. 5

   Cook for a minute to let the tomato paste and tomatoes mix. Then, stir in the wine or beer and bayleaf. (I went with dark beer.) Bring to a boil and let the sauce reduce and thicken a bit.

6. 6

   Stir in the shrimp and reduce the heat to medium-low. Simmer for 3 to 5 minutes, or until the shrimp is firm and pink and the sauce is richly flavored.

7. 7

   If the sauce is too dry, add a little more wine or beer. Remove and discard the bay leaf. Season with salt, black pepper, and more cumin, if desired. Sprinkle the cilantro or parsley on top.

* Per serving · 4 servings · Values may vary.