Cuban Shrimp and Corn Stew with Cilantro Lime Rice

Instructions

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   1. In a bowl, combine the shrimp with 1 tablespoon (15 ml) lime juice, half of the chopped garlic, 1/2 teaspoon cumin, the oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Marinate for 10 minutes in the refrigerator.

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   2. For the rice, heat 1 tablespoon (15 ml) olive oil in a medium saucepan over medium heat. Add the lime zest, half of the chopped cilantro, and the rice. Cook for 1 minute, stirring to coat the grains.

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   3. Add the water and 1/2 teaspoon salt to the rice. Bring to a boil, reduce the heat to low, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let stand, covered, for 5 minutes.

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   4. Meanwhile, heat the remaining 2 tablespoons (30 ml total) olive oil in a wide pot or deep skillet over medium heat. Add the onion, red bell pepper, and sweet pepper. Sauté for 5 to 6 minutes until softened.

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   5. Add the remaining garlic and 1/2 teaspoon cumin. Cook for 30 seconds, stirring, until fragrant. Stir in the crushed tomato, seafood stock or water, corn kernels, bay leaf, remaining salt, and remaining black pepper.

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   6. Simmer the stew over medium-low heat for 10 minutes, stirring occasionally, until the sauce thickens slightly and the corn is tender.

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   7. Raise the heat to medium and add the shrimp along with their marinade. Cook for 3 to 5 minutes, stirring gently, until the shrimp are pink and fully cooked.

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   8. Turn off the heat and add the remaining 2 tablespoons (30 ml) lime juice and the rest of the chopped cilantro. Remove the bay leaf and adjust salt if needed.

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   9. Fluff the rice with a fork and serve it as the base. Spoon the shrimp and corn stew with its sauce over the top. Serve hot.

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    10. If reheating, warm gently over low heat until heated through, or place covered in the oven at 300°F (150°C) for 10 to 12 minutes.