Recipe: Shrimp Stew (Enchilado de Camarones)

Hi Carlos :-) I have not tried this. I hope that it is close to what you are looking for.

SHRIMP STEW
(Enchilado de camarones)

"In the Spanish-speaking Caribbean, enchilado refers not to a dish made with tortillas, but to a soulful seafood stew. Depending on the cook and the region, this dish might be simmered in wine, beer, or a mixture of the two. A lobster, crab, scallop, fish, or even chicken or tofu enchilado can be prepared the same way. Serve with Basic White Rice to soak up the rich tomato broth."

FOR THE SHRIMP:
1 pound shrimp, peeled and deveined
2 tablespoons lime juice
1/4 teaspoon ground cumin
Salt and ground black pepper

FOR THE SAUCE:
1 tablespoon olive oil
1 onion, finely chopped
1 small red bell pepper, finely chopped
3 cloves garlic, minced
1/2 to 3/4 teaspoon ground cumin
1/2 cup tomato paste
1/2 to 3/4 cup dry white wine or nonalcoholic white wine
1/2 to 3/4 cup beer or nonalcoholic beer
1 bay leaf
Salt and ground black pepper
3 tablespoons finely chopped fresh cilantro or flat-leaf parsley (for garnish)

TO MARINATE THE SHRIMP:
In a medium glass or stainless steel bowl, combine the shrimp, lime juice, cumin, salt, and pepper. Stir to mix. Cover and marinate in the refrigerator for 30 to 60 minutes.

TO MAKE THE SAUCE:
While the shrimp is marinating, heat the oil in a large non-stick skillet over medium heat. Add the onions, bell peppers, garlic, and teaspoon of the cumin. Cook for 4 minutes, or until lightly browned.

Increase the heat to high and stir in the tomato paste. Cook for 1 minute. Stir in the wine, cup of the beer, and the bay leaf. Bring to a boil. 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. 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.

Makes 4 servings
Source: Steven Raichlen's Healthy Latin Cooking by Steven Raichlen