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
- 2 Tbls olive oil
- 8-10 sweet mini peppers, chopped
- 1 pint cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 Tbls pickled jalapeños, minced
- 2 Tbls capers
- 1/4 c golden raisins
- 1 tsp dried oregano
- 1/2 tsp salt
- 2 Tbls red wine (I used white because that's what I was drinking)
- 1 c water (added a little at the time to achieve desired consistency)
- 1 lb uncooked shrimp
- rice for serving
- squeeze of lemon or lime (optional)
- Heat the olive oil in a large skillet (wide enough to fit all of the shrimp in a single layer) 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. Let it incorporate into the sauce for about a minute.
- Add the water, a little at a time, and simmer for another 5-10 minutes until it’s moderately saucy. (the longer you cook the sauce, the more water you will need. I used the whole cup before adding the shrimp.)
- Place the shrimp on top of the sauce. Sprinkle with a little salt and 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 of each plate before serving.