Enchilado: Seafood Stew Recipe

Name: Enchilado: Seafood Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 1 tablespoon extra-virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 green bell pepper, finely chopped; One 8-ounce can tomato sauce; One 4-ounce jar chopped pimientos with their juice; 1/2 cup ketchup; 1/2 cup dry white wine; 1 tablespoon red wine vinegar; 2 teaspoons Worcestershire sauce; 1 bay leaf; Salt and freshly ground pepper; 1 1/2 pounds large shrimp, shelled and deveined; 2 tablespoons chopped flat-leaf parsley

Servings: persons

1/4 cup plus 1 tablespoon extra-virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 green bell pepper, finely chopped
One 8-ounce can tomato sauce
One 4-ounce jar chopped pimientos with their juice
1/2 cup ketchup
1/2 cup dry white wine
1 tablespoon red wine vinegar
2 teaspoons Worcestershire sauce
1 bay leaf
Salt and freshly ground pepper
1 1/2 pounds large shrimp, shelled and deveined
2 tablespoons chopped flat-leaf parsley

1
In a large saucepan, heat 1/4 cup of the olive oil.
2
Add the chopped onion, garlic and green bell pepper and cook over moderate heat, stirring occasionally, until softened, about 6 minutes.
3
Add the tomato sauce, pimientos, ketchup, wine, vinegar, Worcestershire sauce and bay leaf and season with salt and pepper.
4
Simmer the sauce over very low heat until it is thickened slightly, about 20 minutes.
5
In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
6
Season the shrimp with salt and pepper and add them to the skillet.
7
Cook over high heat, turning once, until the shrimp are lightly browned but not cooked through, about 3 minutes.
8
Scrape the shrimp into the saucepan and simmer until they are cooked through, about 4 minutes longer.
9
Discard the bay leaf.
10
Transfer the shrimp to a serving bowl, garnish with the chopped parsley and serve.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup plus 1 tablespoon extra-virgin olive oil, 1 onion, finely chopped, 2 garlic cloves, minced, 1 green bell pepper, finely chopped, and more.

Yes, Enchilado: Seafood Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchilado: Seafood Stew

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