Enchilado De Camerones (Cuban Shrimp Stew)

• 1 pound shrimp peeled and deveined
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1 onion diced
• 1 red bell pepper diced
• 3 cloves garlic minced
• 3 tomatoes diced
• 2 tablespoons tomato paste
• 1/2 cup dry white wine
• 1 cup dark beer
• 2 bay leaf
• 3 tablespoons parsley chopped
• 1 tablespoon oil
• salt and ground black pepper

1. In a bowl or Tupperware, combine the shrimp, lemon juice and 1/4 teaspoon of cumin with salt and pepper. Mix well and let sit for an hour in the refrigerator.
2. While the shrimp is marinating, heat the oil on medium heat.
3. Add the onions, bell peppers, garlic, and the rest of the cumin.
4. Cook until the onions soften, then raise the heat to high and stir in the tomato paste and tomatoes.
5. Cook for a minute to let the tomato paste and tomatoes mix. Then, stir in the wine or beer and bayleaf. (I went with dark beer.) Bring to a boil and let the sauce reduce and thicken a bit.
6. 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.
7. 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.

shrimp, lemon juice, ground cumin, onion, red bell pepper, garlic, tomatoes, tomato paste, white wine, dark beer, bay leaf, parsley, oil, salt

Taken from www.yummly.com/recipe/Enchilado-De-Camerones-_Cuban-Shrimp-Stew_-1657000 (may not work)