Shrimp Veracruz and Cilantro Lime Rice

 


1 lb. uncooked shrimp, shelled and deveined

2 tbsp extra virgin olive oil

8 mini sweet bell peppers, diced

1 pint cherry tomatoes cut in half

3 cloves of garlic

2  tbsp pickled jalapenos, diced

2 tbsp capers, drained

3 tbsp golden raisins

1 tsp dried oregano

1/2 tsp each salt and pepper

1/2 cup water or veggie stock

Lime wedges for garnish


In a large saute pan, heat extra virgin olive oil over medium high heat.  Add pepper and saute for 5-7 minutes or until soft.


Turn heat to medium and add the tomatoes, garlic, jalapenos, capers, raisins, oregano, salt and pepper,  Cook for 6-8 minutes until tomatoes have released their juices.


Add ¼ cup of water and saute for another 5 minutes.  The mixture should be saucy.  If not, add the rest of the water.

Add shrimp to the top of the mixture and add additional salt and pepper to the top of the shrimp.  Cook for 4-5 minutes and then flip the shrimp and cook another 1-2 minutes. Garnish with lime wedges.


Cilantro Lime Rice

2 tbsp extra virgin olive oil

1 1/2 cups long grain rice

2 3/4 cups water

1 tsp salt

2 tsp freshly grated lime zest

3 tbsp fresh lime juice

1 cup chopped fresh cilantro leaves


Heat the olive oil in a saucepan over medium high heat. 

Add the rice to the extra virgin olive oil.  Stir to coat rice with oil.  Cook 2-3 minutes.

Add water, salt and lime zest to the rice.  Bring rice to a boil, cover and turn heat down to maintain a slow simmer.  Cook for 8-12 minutes.

Take the rice off the heat and stir in lime juice and cilantro leaves.  Combine well and serve.



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