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Featured Cookbook
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Yucatan Chicken-Lime Soup (Sopa de lima)
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Shrimp Stew (Enchilado de camarones)
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Guava and Cheese Empanadas (Empanadas de guayaba y queso)
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Cinnamon-Sugar Crisps (Bunuelos)
Book Description
Steven Raichlen brings the best of his culinary world to Healthy Latin Cooking: he absolutely loves Latin flavors, from Mexico to Argentina, from Cuba to Puerto Rico, and he is dedicated to a healthy diet that's low in fat yet high in flavor. (His High-Flavor, Low-Fat Cooking series is a must, as is his Miami Spice.)
... (more)
Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil, and Beyond
Authors: Steven Raichlen
Date: October 1998
ISBN: 0875964974
Publisher: Rodale Press
Hardcover
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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.
Makes 4 servings
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Shrimp
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1 pound shrimp, peeled and deveined
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2 tablespoons lime juice
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1/4 teaspoon ground cumin
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Salt and ground black pepper
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Sauce
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1 tablespoon olive oil
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1 onion, finely chopped
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1 small red bell pepper, finely chopped
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3 cloves garlic, minced
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1/2 to 3/4 teaspoon ground cumin
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1/2 cup tomato paste
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1/2 to 3/4 cup dry white wine or nonalcoholic white wine
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1/2 to 3/4 cup beer or nonalcoholic beer
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1 bay leaf
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3 tablespoons finely chopped fresh cilantro or flat-leaf parsley
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Salt and ground black pepper
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To make 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.
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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.
More From This Book:
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Yucatan Chicken-Lime Soup (Sopa de lima)
-
Shrimp Stew (Enchilado de camarones)
-
Guava and Cheese Empanadas (Empanadas de guayaba y queso)
-
Cinnamon-Sugar Crisps (Bunuelos)
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