Ingredients for 8 servings:
1. 1/4 cup olive oil
2. 2 cups finely chopped onions
3. 2 cups finely chopped red bell peppers
4. 2 tablespoons minced jalapenos
5. 2 tablespoons minced garlic
6. 2 teaspoons turmeric
7. 1 teaspoon mustard powder
8. 1/2 teaspoon saffron thread, soaked in
9. 1 tablespoon water, for 20 minutes
10. 2 cups dry white wine
11. 6 cups chicken stock or 6 cups chicken broth
12. 2 cups diced new potatoes
13. 2 cups diced tomatoes
14. 2 lbs medium shrimp, peeled and deveined
15. 1 teaspoon salt
16. 1/4 cup finely chopped cilantro, plus
17. 2 tablespoons finely chopped cilantro
Directions:
1. Heat the oil in a large stockpot or dutch oven.
2. Add the onions, bell peppers, and jalapenos and cook, stirring until the vegetables began to soften, about 5 minutes.
3. Add the garlic and cook till fragrant, about 30 seconds.
4. Add the tumeric, mustard, and saffron and stir to combine.
5. Add the wine and cook another 2 minutes.
6. Add the shrimp/chicken stock and poptatoes and bring to a boil.
7. Boil for 5 minutes.
8. Lower to a simmer and add the tomatoes.
9. Cook for 20 minutes.
10. Add the shrimp and simmer until cooked through, about 4 minutes longer.
11. Season with the salt.
12. Stir in the cilantro, remove from the heat and serve.
Enjoy your meal!