Spicy Shrimp Enchilada con Harina
6 tablespoons extra virgin olive oil
1 1/2 tablespoons fresh garlic, finely chopped
2 cups onions, sliced
1 cup of red peppers, sliced
2 cups canned tomatoes, drained and chopped
2 tablespoons tomato paste
1 bay leaf
1/4 cup capers
1 tablespoon hot sauce( korean sriracha)
3/4 cup dry white wine
3/4 cup green olives
1 teaspoon salt
1 teaspoon black pepper
2 1/2 pounds small to medium raw shrimp, peeled and deveined
1 cup stone ground yellow cornmeal
6 cups cold water
3 tablespoons extra virgin olive oil
2 teaspoons salt
Saute garlic, onions, and peppers in olive oil over medium heat. Cook 6 to 8 minutes until veggies are tender. Add all other ingredients except shrimp. Cook sauce for about 10 minutes over medium heat. Add shrimp, continue cooking about 6 minutes, stirring occasionally.
In a large pot (Dutch oven) put water, oil and salt. Bring to boil, slowly stream in cornmeal while whisking, bring to boil. Reduce heat, cover and cook about 25 minutes stirring occasionally.
To serve, ladle harina into bowls and top with enchilado sauce.
Serves 8 to 10 people.