Tex-Mex Shrimp Stew


  • 2 cups water
  • 1 cup long grain white rice
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 pound canned crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon marjoram
  • 3 3/4 cups chicken stock
  • 3/4 cup dry white wine
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup frozen corn, thawed
  • 1/2 green bell pepper, seeded and chopped
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup cilantro or parsley, chopped
  • 1 lime, cut into wedges


  1. Boil water in a medium saucepan over high heat.
  2. Stir in rice, and salt and pepper to taste. Immediately reduce heat to low. Cover and simmer 15-20 minutes or until rice is tender and liquid is absorbed.
  3. Remove from heat. Let stand 10 minutes.
  4. Heat oil in a heavy non-reactive saucepan over medium heat. Sauté onion and garlic 4-5 minutes or until they begin to turn golden.
  5. Stir in next 5 ingredients. Bring to a boil. Reduce heat to low. Cover and simmer 15 minutes.
  6. Add remaining ingredients, except cilantro and lime. Season with salt and pepper to taste.
  7. Increase heat to medium and simmer 4-5 minutes or until shrimp are pink and just cooked throughout.
  8. Divide stew among individual serving bowls. Place 3/4 cup of cooked rice in center of each bowl.
  9. Sprinkle with cilantro and serve with lime.