Boil water in a medium saucepan over high heat.
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.
Remove from heat.
Let stand 10 minutes.
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.
Stir in next 5 ingredients.
Bring to a boil.
Reduce heat to low.
Cover and simmer 15 minutes.
Add remaining ingredients, except cilantro and lime.
Season with salt and pepper to taste.
Increase heat to medium and simmer 4-5 minutes or until shrimp are pink and just cooked throughout.
Divide stew among individual serving bowls.
Place 3/4 cup of cooked rice in center of each bowl.
Garnish with cilantro and lime.
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