Spicy Shrimp Veracruz
Ingredients
-
2
tablespoons
olive oil
-
8–10
pieces
sweet mini peppers, chopped
-
1
pint
cherry tomatoes, halved
-
2
cloves
garlic, minced
-
2
tablespoons
pickled jalapeños, minced
-
2
tablespoons
capers
-
¼
cup
golden raisins
-
1
teaspoon
dried oregano
-
½
teaspoon
salt
-
2
tablespoons
red wine
-
1
cup
water
-
1
pound
uncooked shrimp
-
1
cup
rice
-
1
piece
lemon or lime (optional)
Instructions
- Cook the rice according to package directions.
- Heat olive oil in a large skillet over medium-high heat and sauté the peppers until soft.
- Lower the heat and add tomatoes, garlic, jalapeños, capers, raisins, oregano, and salt, sautéing until fragrant.
- Add red wine and water gradually, simmering until the sauce thickens.
- Place shrimp on top of the sauce, season with salt and pepper, and cook until done.
- Serve over rice and squeeze lemon or lime on top.
Nutrition Facts (estimated)
Servings
3–4 servings
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
500mg
Cholesterol
200mg
You might also like