Key West Pink Shrimp with Vera Cruz Sauce Recipe

Ingredients

• ½ cup butter
• 1 jalapeño, seeded and chopped
• 1 green bell pepper, chopped
• 1 sweet onion, like Vidalia, chopped
• ½ tablespoon chopped garlic
• 2¼ pounds shrimp (any size), peeled and deveined
• 2 (8-ounce) cans tomato sauce
• ¼ cup capers, rinsed and drained
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon white pepper
• ½ teaspoon dried thyme
• ¼ teaspoon dried oregano
• 1 (6-ounce) package instant yellow rice

1. Melt butter in a large skillet over medium-high heat. Add jalapeños, bell peppers, onions, and garlic and sauté until tender. Reduce heat to medium. Add shrimp and cook for 5 minutes or until shrimp turn pink.
2. Stir in tomato sauce, capers, cilantro, cumin, paprika, salt, black and white peppers, thyme, and oregano. Bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes or until slightly thickened.
3. Meanwhile, cook rice following package instructions. Cover saucepan and keep rice warm on low heat until ready to serve.
4. Place a scoop of rice on each of 6 dinner plates. Top rice with shrimp and Vera Cruz sauce.