Spicy Shrimp Veracruz

Name: Veracruz Udang Pedas
Total time: 45 min
Yield: 3 servings
Cuisine: Indonesian
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)

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.

⏱️ 45 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium 👁️ 6 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

3 servings

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

Get your rice cooking according to package directions.
Heat the olive oil in a large skillet over medium high heat. Saute peppers for 5-10 minutes until they’re nice and soft.
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.
Add the wine – sizzzzzzle. Add the water, a little at a time, and simmer for another 5-ish minutes until it’s moderately saucy.
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.
Serve the saucy, briny, moderately spicy goods over hot steaming rice. Squeeze a lemon or lime over the top to be totally extra.