Enchilado De Camerones (Shrimp in Red Pepper Sauce)

From "Real Simple" magazine. Serve over white rice.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  onion, chopped
• 1  red pepper, chopped
• 2  garlic cloves, minced
• 2  teaspoons paprika, preferable smoked
• 1⁄4-1⁄2 teaspoon crushed red pepper flakes
•  salt
• 3⁄4 cup cilantro, chopped
• 1⁄2 cup dry red wine
• 1  tablespoon capers, chopped
• 1 (14 1/2ounce) can tomatoes, drained
• 1 1⁄4 lbs medium shrimp
• 1  tablespoon fresh lime juice, plus more for serving
• 8  small whole wheat tortillas, warmed
•  sliced avocado, for serving
•  chipotle hot sauce, for serving
•  queso fresco or  feta cheese, crumbled for serving

Directions

1. Heat oil in a Dutch oven over medium high heat.
2. Saute onions and peppers until softened, about 3 to 5 minutes.
3. Add garlic, paprika, crushed red pepper flakes, and 1/2 teaspoon salt, cook, while stirring, for 1 or 2 minutes.
4. Add cilantro, wine, capers, and tomatoes (breaking up with hands).
5. Bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly thickened, about 15 to 20 minutes.
6. Add shrimp and lime juice and cook until shrimp is opaque, 3 to 5 minutes.
7. Serve with warmed tortillas, sliced avocado, chipotle flavored hot sauce, and crumbled cheese.