Shrimp Picadillo

Shrimp Picadillo


  • 1 Teaspoon vegetable or canola oil
  • 1 medium onion, diced
  • 1 large green pepper, diced
  • 3 cloves garlic, minced
  • 1/4 cup tomato sauce
  • Large pinch of cinnamon
  • 1/2 cup dry white wine
  • 1/4 cup roughly chopped stuffed green olives
  • 1/4 cup golden raisins
  • 1 Teaspoon  capers, rinsed and roughly chopped
  • 2 Tablespoons distilled white vinegar
  • 1/4 teaspoon  sugar
  • 1 teaspoon salt
  • 1/2 teaspoon fresh black pepper
  • 1-1/4 lbs large shrimp (21-25 size), peeled and deveined


  1. Heat the oil in a large nonstick frying pan over medium heat.
  2. Sauté the onion and green pepper until the onion is translucent, 2-3 minutes.
  3. Add garlic, and cook for 1 minute more.
  4. Stir in the tomato sauce, cinnamon, wine, olives, raisins, capers, vinegar, sugar, salt and pepper.
  5. Reduce heat to low, cover, and simmer for 15 minutes or until the sauce is a thick consistency.
  6. Add the shrimp, and cook for 3-4 minutes, stirring occasionally, until the shrimp are just pink and starting to curl.
  7. Remove from heat and serve over steamed rice.

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