This is a super easy and quick dish that’s satisfying, delicious and healthy – spicy with a sweet touch. Adjust the spiciness to your liking

Preparation time: 40 minutes

What you need:

2 tablespoons olive oil

2 bell peppers (red and yellow are best), cut into small pieces

1 pint (300g) cherry tomatoes, halved or quartered

2/3 cup (100g) fresh corn kernels (you can substitute with frozen corn)

14oz can (400g) crushed tomatoes

1 teaspoon Old Bay seasoning (or any other seafood seasoning)

2 garlic cloves, minced

20 black olives (seedless), halved

¼ cup (40g) raisins (optional, but they add a bit of sweetness)

1 tablespoon dried oregano

3 green onions, chopped (white and green parts)

½ teaspoon salt, more to taste

¼ teaspoon red chili flakes, more if you like it spicier

1 cup (240ml) water

1 pound (500 g) uncooked shrimp (heads off, tails on, deveined and peeled

1 cup uncooked rice (white or brown)

½ lime, juiced

How to do it:

Cook rice according to package instructions

Heat oil in a large (wide) pot over medium high heat. Saute peppers for 5-7 minutes until they are soft, but still a bit crisp.

Reduce heat to medium. Add cherry tomatoes, garlic, oregano, salt, chili flakes and a bit of water. Sauté  for 5-10 minutes until fragrant.

Add the remaining water, corn, olives and raisins and simmer for another 5 minutes until the mixture is moderately saucy.

Place the shrimp on top of the sauce. Sprinkle with a bit of Old Bay seasoning. Cook for 4-5 minutes. Carefully mix so the shrimp are immersed in the sauce. Sprinkle with lime juice.

Serve over rice.

Enjoy!