Spicy Shrimp and Bell Pepper -Stew with Cumin and Oregano

INGREDIENTS:

3 tablespoons fresh lime juice
6 garlic cloves, minced
3/4 teaspoon dried oregano
3/4 teaspoon ground cumin
3 tablespoons olive oil
2 cups chopped onions
1/2 red bell pepper, cut into
-matchstick-size strips
(about 1/2 cup)
1/2 green bell pepper, cut into
-matchstick size strips (about 1/2 cup)
4 tablespoons chopped fresh parsley
1/2 teaspoon dried crushed red pepepr
1 bay leaf
2/3 cup of tomato paste
1-1/3 cups of dry white wine
1-1/2 pounds uncooked large
-shrimp, peeled, deveined
1/4 cup water

Directions:
First toss the shrimp, fresh lime
juice, 1/3 of garlic, 1/4 teaspoon
oregano and 1/4 tsp. of cumin in a
medium size bowl. Now sprinkle with
salt and pepper.

Refrigerate for at least 15 minutes
and up to 4 hours. Heat the oil in
a heavy large saucepan over high
medium high.

Next add the onions, and all of the
bell peppers with 2 tablespoons of
the parsley, dried red pepper, bay
leaf, with the remaining garlic,
1/2 tsp. of the cumin and 1/2 tsp.
oregano.

Saute the onions till they start to
brown, stirring occasionally, for at
least 5 minutes.

Stir in the tomato paste and saute
for 1 minute. Stir in wine and 1/4
cup of water, simmer until slightly
thickened, stirring occasionally,
about 5 minutes.

Now add the shrimp and simmer until
opaque in the center stirring for at
least 6 minutes Discard bay leaf.

Season stew for flavor with the salt
and pepper. Transfer to platter then
sprinkle with the remaining 2 tbsp.
of parsley.

Makes 6 People