2009
Grand Prize
Winning Recipe

Ingredients:

 

1 tablespoon olive oil

1 medium yellow bell pepper, seeded and diced

1 medium onion, chopped

3 garlic cloves, crushed

2 teaspoons ground cumin

1 teaspoon crushed red pepper

1 teaspoon saffron threads, crumbled

2 16-ounce cans stewed tomatoes

1 cup tomato or vegetable juice

½ cup Albariño wine

½ teaspoon salt

¼ teaspoon ground black pepper

12 ounces medium shrimp, shelled and deveined

4 cups chopped Swiss chard (Can substitute spinach)

 

Directions:

 

In a 5-quart saucepan over medium heat, heat oil until hot. Add yellow bell pepper and onion; cook until softened, about 5 minutes, stirring frequently. Stir in garlic, cumin, crushed red pepper and saffron threads; cook 1 minute to release flavors.

 

Add stewed tomatoes, tomato juice, water, salt and pepper. Bring to a boil over high heat. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

 

Stir in shrimp and Swiss chard; cover and simmer 3 to 4 minutes until shrimp turn opaque, stirring frequently.

 

To serve, ladle shrimp into serving bowls. Serve with a glass of Rías Baixas Albariño and crusty bread.