Spicy Shrimp Veracruz

Shrimp Veracruz – my new favorite recipe!! Juicy shrimp in a pepper / tomato spicy, briny sauce served over rice. Oh my gosh, THIS IS SO GOOD.

You guys, Shrimp Veracruz is thus smart, and it’s conjointly thus strange, and conjointly thus smart. Did I say that? Simply MEGA DELICIOUS.

It’s exhausting on behalf of me to articulate why I really like this apparently bizarre-o combination most. However I feel it's one thing regarding the therapeutic nature of preparation scores of peppers and tomatoes and garlic, the sizzle of the vino within the hot pan, the briny bursts of capers (my favorite) followed by sweet bites of golden raisins, and barely enough heat from the preserved jalapeños to playfully bite back. Also: since the shrimp simply get gently grilled – nearly sort of cooked – on prime of the complete sauce, they maintain a brilliant delicate and sweet flavor that's just… YUM.

Heaped over rice, hot out of the skillet? DONE. Game over.

I learned of Shrimp Veracruz by method of a Blue Apron meal, and that I have simply been hot on the path of this ingredient combination ever since. The net tells Maine that Shrimp Veracruz usually has inexperienced olives and usually doesn’t have golden raisins. But dang, those bites with the plumped up golden raisins aren't one thing I’m willing to sacrifice at now in my life.

INGREDIENTS :

2 tablespoons olive oil
8–10 sweet mini peppers, chopped
1 pint cherry tomatoes, halved
2 cloves garlic, minced
1/4 cup golden raisins
1 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons red wine
2 tablespoons pickled jalapeños, minced
2 tablespoons capers
1 cup water
1 pound uncooked shrimp
rice for serving
lemon or lime (optional)

INSTRUCTIONS :

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.