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Mexican Stew

Mexican Stew

Yield: 4 servings.

6 Tbsp. Spanish olive oil
3 large cloves garlic, finely chopped
1 large sweet onion, finely chopped
1 1/2 cups chopped tomato
1 Tbsp. tomato paste
1 bay leaf
1/2 cup dry sherry
1/2 cup pimentos, finely chopped
1 Tbsp. Worcestershire sauce
1 tsp. minced hot chili pepper of choice
juice of 1 lime
1 lb. large Mexican Shrimp, peeled and deveined
to taste, kosher salt
to taste, toasted and ground black pepper
2 oz. steamed white rice,
for garnish, fresh cilantro

To prepare the softito, sautè the garlic and onions until tender. (Do not brown the garlic.) Add tomatoes, paste, bay leaf, sherry, pimentos, Worcestershire, salt, pepper and chili pepper and cook until the mixture has thickened. Add Mexican Shrimp and cook until they are opaque.

In a large bowl, spoon the rice into the center of the bowl, then place the shrimp around the rice. Pour the sauce over the shrimp and garnish with the fresh cilantro.

Recipe Provided by: Chef Tom Rhyneer, Everett Golf and Country Club, Everett, Wash.