Caribbean Prawn Stew (Recipe)

Ingredients

454g (1 lb) prawns, peeled and deveined

2 tbsp fresh-squeezed lime juice

3/4 tsp ground cumin

Salt and freshly ground black pepper to taste

1 tbsp olive oil

1 onion, finely chopped

1 small green pepper, finely chopped

1 small tomato, diced

3 cloves garlic, chopped

125ml (4fl oz) tomato paste

180ml (6fl oz) dry white wine

180ml (6fl oz) lager

1 bay leaf

1 1/2 tbsp finely chopped fresh coriander

Steps

1.  In a medium-size bowl, combine the prawns, lime juice, cumin and salt and pepper; stir to mix.  Cover and marinate in the refrigerator for about 1 hour.

2.  Heat the oil in a large non-stick saute pan over medium heat.  Add the onion, pepper, tomato, garlic and 1/2 teaspoon of the cumin; cook for about 4 minutes or until lightly browned.  Turn the heat to high and add the tomato paste; cook for about 1 minute, stirring constantly to keep the tomato paste from burning.  Add 125ml (4fl oz) wine, 125ml (4fl oz) lager and the bay leaf.  Bring to the boil.  Stir in the prawns and reduce the heat to medium-low.  Simmer for about 3-5 minutes or until the prawns are cooked through.  If the stew seems too dry, add more wine or lager.

3.  Remove the bay leaf and season with salt and pepper.  Serve in warm bowls garnished with chopped coriander and sprinkle of the remaining cumin.

From : Low-Carbo Cooking