Name: Spicy Shrimp Veracruz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
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)

Steps

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Nutrition Facts

Calories

1,065kcal

53%
Fat

28g

43%
Saturated Fat

4g

20%
Carbohydrates

147g

49%
Fiber

4g

16%
Sugar

16g

32%
Protein

56g

112%
Cholesterol

353mg

117%
Sodium

965mg

40%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

I recommend using a very wide skillet so you can fit all your shrimp in a beautiful single layer on top! If you can’t fit them, you can also just stir them into the sauce and let them cook for a few minutes that way.

I like to add the water a little bit at a time, so I start with about 1/2 cup, and then add 1/4 cup as it simmers down. You can play with the texture of the sauce by adding liquid – wine, lemon juice, water, etc. But you can’t take OUT liquid, so just add carefully. 🙂

Spicy Shrimp Veracruz

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

Comments

Nutrition Facts