Spicy Shrimp Veracruz

• olive oil↗2 tablespoon
• sweet mini peppers↗8

  chopped

• cherry tomatoes↗1 pint

  halved

• garlic↗2

  minced

• pickled jalapeños↗2 tablespoon

  minced

• capers↗2 tablespoon
• golden raisins↗0.25 cup
• dried oregano↗1 teaspoon
• salt↗0.5 teaspoon
• red wine↗2 tablespoon
• water↗1 cup

  see notes

• shrimp↗1 pound

  uncooked (see notes)

• rice↗1 cup
• lemon or lime↗

Step-by-step instructions

1. 1

   RICE: Get your rice cooking according to package directions.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   DONE! Serve the saucy, briny, moderately spicy goods over hot steaming rice. Squeeze a lemon or lime over the top to be totally extra.