Camarones A La Veracruzana Con Arroz Verde Shrimp Veracruz Sty Recipes

SHRIMP VERACRUZ-STYLE (CAMARONES A LA VERACRUZANA)

Steps:

• Cut bell pepper into 1-1/2"x1/2" strips. Heat 1 Tablespoon oil in a large saucepan. Add onion and green pepper strips. Cook until onion is tender but not browned. Add tomatoes, whole olives, capers, bay leaf, sugar and salt. Bring to a boil; reduce heat.
• Cover and simmer 20 minutes. Taste sauce and add more salt if needed. Heat 2 Tablespoons oil in another large skillet. Add shrimp.
• Cook over medium heat until shrimp turns pink, about 3 minutes. Sprinkle a few drops of lime juice over shrimp. Add sauce. Cook and stir 3 to 4 minutes longer. Serve immediately.

CAMARONES CON CREMA (MEXICAN SHRIMP IN CREAM)

Steps:

• Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
• Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat.
• Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.

ARROZ CON CAMARONES (SPANISH STYLE SHRIMP & RICE)

Steps:

• 1. In a large pan, saute onions, peppers & garlic in olive oil.
• 2. put in bay leaf, oregano, sazon seasoning, can of tomato sauce, wine and water
• 3. add in rice.... bring to a boil and simmer covered about 25 mins...uncover and add in the shrimp and gently stir...add pimentos and cover and simmer another 20 mins....making sure the rice is tender and shrimp is no longer pink.

CAMARONES A LA VERACRUZANA CON ARROZ VERDE ( SHRIMP VERACRUZ STY

Steps:

• For sauce:.
• Heat oil in large skillet over medium heat.
• Add onions and peppers and saute until slightly softened, about 5 minutes.
• Add tomatoes, squeezing them into skillet to release juices.
• Stir in chilies(puncture in several places for an extra hot sauce) and add salt and pepper to taste.
• Simmer uncovered 15 minutes, stirring occasionally.
• Remove from heat and keep warm.
• For Shrimp:.
• Heat butter and oil in large skillet over medium heat.
• Add garlic and saute briefly, but do not brown.
• Add shrimp and cook, stirring frequently, 5 minutes.
• Add sauce and mix well to combine.
• For rice:.
• Heat oil in large skillet over medium heat.
• Add rice and cook, stirring constantly, until oil is absorbed.
• Combine chilies, parsley and garlic in a blender or food processor and mix well.
• Add to rice in skillet and stir to blend.
• Increase heat, add water and bring to a boil.
• Reduce heat and simmer, tightly covered, about 25 to 30 minutes, or until all liquid is absorbed.
• Fluff with a fork and add salt and pepper to taste.
• To assemble:.
• Lightly oil a 6 cup ring mold and lightly pack warm Arroz Verde into mold; immediately unmold on serving platter.
• Add wine to shrimp mixture and simmer 2 to 3 minutes.
• Remove chilies; spoon into center of mold and over rice.
• Sprinkle with parsley and garnish with avocado slices.
• Serve hot.