Spicy Shrimp Veracruz

• servings: 3 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 tablespoons olive oil

8-10 sweet mini peppers, chopped

1 pint cherry tomatoes, halved

2 cloves garlic, minced

2 tablespoons pickled jalapeños, minced

2 tablespoons capers

1/4 cup golden raisins

1 teaspoon dried oregano

1/2 teaspoon salt

2 tablespoons red wine

1 cup water (see notes)

1 pound uncooked shrimp (see notes)

1 cup rice

lemon or lime (optional)

Directions

RICE

Get your rice cooking according to package directions.

PEPPERS

Heat the olive oil in a large skillet over medium high heat. Saute peppers for 5-10 minutes until they’re nice and soft.

TOMATOES AND STUFF

Turn the heat down to medium (to avoid burning the garlic). Add the tomatoes, garlic, jalapeños, capers, raisins, oregano, and salt. Saute for 5-10 minutes until it’s all fragrant and yummy and the tomatoes have released some of their juices.

SAUCE HAPPENING

Add the wine – sizzzzzzle. Add the water, a little at a time, and simmer for another 5-ish minutes until it’s moderately saucy.

SHRIMP

Place the shrimp on top of the sauce. Sprinkle with more salt / pepper. Cook on one side for 4-5 minutes. Flip and cook on the other side for 1-2 minutes.

DONE!

Serve the saucy, briny, moderately spicy goods over hot steaming rice. Squeeze a lemon or lime over the top to be totally extra.

Nutrition

• Calories: 254
• Total Fat: 8.3 g
• Saturated Fat: 1.2 g
• Trans Fat: 0 g
• Cholesterol: 182.5 mg
• Sodium: 540.4 mg
• Total Carbohydrate: 20.4 g
• Dietary Fiber: 4.8 g
• Total Sugars: 13.8 g
• Protein: 25.5 g