A vibrant and flavorful shrimp dish inspired by the traditional Veracruz-style cuisine, perfect for a quick and delightful meal.
Slice the green bell pepper into thin strips.
Use a sharp knife for clean slices and even cooking.
Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and bell pepper strips, cooking until the onion is soft.
Stir occasionally to prevent sticking and ensure even cooking.
Add the tomatoes, capers, bay leaf, sugar, and salt to the saucepan. Bring to a boil, then reduce the heat and simmer covered for 20 minutes.
Taste the sauce halfway through and adjust seasoning if needed.
In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp and cook until they turn pink, about 3 minutes.
Avoid overcooking the shrimp to keep them tender.
Add the prepared sauce to the skillet with the shrimp. Stir and cook for an additional 3-4 minutes.
Ensure the shrimp are well coated with the sauce for maximum flavor.
Squeeze fresh lime juice over the dish before serving.
Lime juice adds a fresh and tangy finish to the dish.
Serve immediately with your choice of side, such as rice or tortillas.
Garnish with fresh cilantro for an extra burst of flavor.
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