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.
- 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)
- rice for serving
- lemon or lime (optional)
- 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.
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. 🙂
- Category: Dinner
- Cuisine: Mexican
Keywords: shrimp veracruz, spicy shrimp veracruz