Shrimp Veracruz

Shrimp Veracruz

 

Cook Time: 45 min
Servings: 4

Source: Tinkskitchen.com Adapted from:  Pinch of Yum

 

Ingredients

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

 

Directions
 

1. Add 2 cups of water to a small saucepan, bring to a boil. Add 1 tbsp of butter and 1/2 tsp of salt. When boiling is reached, add your rinsed rice, stir, lower heat and cook for 15 minutes or according to YOUR package directions.
2. In a 10" skillet (or larger) heat some olive oil over medium high heat. Add the peppers, and allow them to develop a slight char on the edges, then turn the heat down to medium and cook for 5-10 minutes until soft.
3. Add the tomatoes, garlic, capers, raisins, oregano saute for 5-10 minutes until the tomatoes have broken down. Add the wine and water a little at a time and cook for another 5 minutes.
4. In a second non-stick skillet, heat some olive oil, over medium heat. Season the shrimp with salt, pepper, and paprika. Add to the skillet and cook until slightly browned, but not overcooked. Add the shrimp to the pepper/raising skillet and stir to coat in the juices.

 

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Notes:

Sep 09, 2023

 

Surprisingly good, I was definitely skeptical because of the raisins…but try it. 

 

 

All Photographs Copyright Tink's Kitchen and JSGrey