Ingredients

The following ingredients have 4 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)

Instruction

  • 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.