Spicy Shrimp Veracruz
One summer night, I made this version of Spicy Shrimp Veracruz from Pinch of Yum and no joke, I woke up the next morning craving more (of course, we wiped the pan clean, not a leftover in sight). The recipe popped into my in-box earlier that day and it literally hit all the marks. An ingredient list that could be culled from my nearing bare fridge/freezer/pantry (granted, I’m somewhat of a jarred ingredient hoarder so my cupboard never looks exactly empty) and a recipe description that included the adjectives “strange” and “bizarre-o combination.” Sold!
This flavor profile can definitely be considered odd but I prefer to say, “well-rounded.” Sweet: mini peppers, cherry tomatoes, golden raisins (please don’t let me lose you!) and shrimp, quickly poached the flavorful sauce. Salty/Briny: capers and picked jalapeños, that serve the dual purpose of adding a little heat. If you would like a little more heat, don’t hesitate to add some minced fresh hot pepper or red pepper flakes. And finally, Acid from a squeeze of lemon at the end which adds a finishing note of brightness.
Pinch of Yum suggested that the shrimp be served over rice which makes sense due to the Spanish heritage of the recipe but the second time I made Spicy Shrimp Veracruz I served it over orzo that was tossed with a little olive oil, salt, pepper and a squeeze of lemon. A toasted garlicky baguette would also work alongside these shrimp. My mouth is watering…get on this one asap! Enjoy!
Spicy Shrimp Veracruz