Golden Shrimp Stew

• 14 cup olive oil
• 2 cups finely chopped onions
• 2 cups finely chopped red bell peppers
• 2 tablespoons minced jalapenos
• 2 tablespoons minced garlic
• 2 teaspoons turmeric
• 1 teaspoon mustard powder
• 12 teaspoon saffron thread, soaked in
• 1 tablespoon water, for 20 minutes
• 2 cups dry white wine
• 6 cups shrimp stock or 6 cups chicken stock or 6 cups chicken broth
• 2 cups diced new potatoes
• 2 cups diced tomatoes
• 2 lbs medium shrimp, peeled and deveined
• 1 teaspoon salt
• 14 cup finely chopped cilantro, plus
• 2 tablespoons finely chopped cilantro

1. Heat the oil in a large stockpot or dutch oven.
2. Add the onions, bell peppers, and jalapenos and cook, stirring until the vegetables began to soften, about 5 minutes.
3. Add the garlic and cook till fragrant, about 30 seconds.
4. Add the tumeric, mustard, and saffron and stir to combine.
5. Add the wine and cook another 2 minutes.
6. Add the shrimp/chicken stock and poptatoes and bring to a boil.
7. Boil for 5 minutes.
8. Lower to a simmer and add the tomatoes.
9. Cook for 20 minutes.
10. Add the shrimp and simmer until cooked through, about 4 minutes longer.
11. Season with the salt.
12. Stir in the cilantro, remove from the heat and serve.

olive oil, onions, red bell peppers, jalapenos, garlic, turmeric, mustard powder, saffron thread, water, white wine, shrimp, potatoes, tomatoes, shrimp, salt, cilantro, cilantro

Taken from www.food.com/recipe/golden-shrimp-stew-111809 (may not work)