Spicy Shrimp Veracruz By Pinch of Yum

Here are the noteworthy players in the Shrimp Veracruz game:

• Shrimp
• Tomatoes
• Peppers
• Garlic
• Red wine
• Oregano

And just when you thought life was normal, this happens:

• Capers (!!!)
• Pickled jalapenos (!!!)
• Golden raisins (!!!)

Let’s walk this out. First, you saute your tomatoes and peppers and garlic and stuff.

WITH RED WINE DUH.

Then, once you have a bubbling skillet, you add your shrimp on top and just let them cook ever so gently.

When they’re done, stir them in and squeeze lemon over the entire thing because you’re an adult and you know how to love yourself.

Plate up some steaming rice and scoop your shrimp and sauce mixture over the top.

Lemon wedge – check.

Parsley sprinkles because you fancy – check.

Spicy, briny, bold flavors bringing you to a whole new world – CHECK CHECK CHECKCHECKCHECK.

As you know, I don’t ACTUALLY know what I’m talking about when it comes to Shrimp Veracruz, so for more authentic Shrimp Veracruz recipes, check out this recipe from Gabriela Cámara and this video from Paul Sanchez.

Spicy Shrimp Veracruz

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•  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)

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Instructions

1. RICE: Get your rice cooking according to package directions.
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. 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. 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. 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. DONE! Serve the saucy, briny, moderately spicy goods over hot steaming rice. Squeeze a lemon or lime over the top to be totally extra.

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. 🙂