Shrimp Vera Cruz Recipes

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SHRIMP VERACRUZ



Shrimp Veracruz image

This Mexican-inspired dish is filled with rich flavors and color. It's easy to make and a delight to serve!

Number Of Ingredients 12

1 pound large frozen shrimp, thawed and tails removed
2 large limes, one juiced, one cut into wedges
3 tablespoons olive oil, divided
1/4 cup white onion cut into thin strips
2 garlic cloves, minced
1 small jalapeño, seeds and pith removed, diced small
1 (14.5-ounce) can diced tomatoes
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1/3 cup green pimento stuffed olives, halved
1-2 tablespoon cilantro, torn, plus extra as garnish
4 cups cooked white rice

Steps:

  • Add the shrimp, juice from one lime, and 1 tablespoon olive oil to a zippered baggie. Close the baggie, gently massage the shrimp with your hands, and refrigerate for 15-30 minutes.
  • Add 2 tablespoons of olive oil to a skillet over medium-high heat. When hot, add the onions and cook for about 3 minutes. Add the jalapeño and cook for another minute or so. Add the garlic and cook for 30 seconds.
  • Add the diced tomatoes in their juices to the skillet. Season with the black pepper and red pepper flakes and stir. Cook, simmering, for 3-4 minutes.
  • Add the olives and the shrimp to the mixture. Cook for 3-4 minutes, or until the shrimp turns pink.
  • During the last minute or so of cooking, add the cilantro and juice from one of the lime wedges.
  • Serve hot over white rice.

Nutrition Facts : Servingsize 4 serving, Calories 321 kcal, Fat 11 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 224 mg, Carbohydrate 50 g, Sugar 3 g, Protein 5 mg

SHRIMP VERACRUZ-STYLE (CAMARONES A LA VERACRUZANA)



Shrimp Veracruz-Style (Camarones a La Veracruzana) image

Posted for the Zaar World Tour 2006-Mexico. From the "Mexican Cookery" cookbook. I haven't tried this recipe, but it sounds delicious. When making this dish, be sure that you don't cook the shrimp too long or leave it standing in the hot sauce, as it will become tough.

Provided by Bayhill

Categories     Peppers

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb fresh medium shrimp, peeled and deveined
1 large green bell pepper
1 tablespoon vegetable oil
1 small onion, chopped
5 small tomatoes, peeled and chopped (1-1/4 lb.)
12 pimento stuffed olives, whole
1 1/2 teaspoons capers
1 bay leaf
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
lime juice

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.

Nutrition Facts : Calories 208.9, Fat 11.7, SaturatedFat 1.5, Cholesterol 143.2, Sodium 973.3, Carbohydrate 9.6, Fiber 2.4, Sugar 5.2, Protein 17.1

SHRIMP VERA CRUZ



Shrimp Vera Cruz image

This recipe is from The New Family Cookbook for People with Diabetes. It is nice and flavorful and has one of my favorite components--quick. I made this with the tomatoes that have added chili; however, it can also be made with regular dice cut tomatoes. Hope you enjoy. Serve this with fresh bread and a side salad for a quick weeknight dinner.

Provided by PaulaG

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 -2 teaspoon olive oil
1 medium onion, chopped
2 -4 garlic cloves, pressed
1 (14 ounce) can diced tomatoes with green chilies
1 medium jalapeno pepper, seeded and chopped
1 small green bell pepper, cut into thin strips
1 lb medium shrimp, peeled and deveined
1 tablespoon cornstarch
1/4 cup cilantro, coarsely chopped
2 cups hot cooked brown rice
1 lime, cut in wedges

Steps:

  • Heat the oil in a large non-stick skillet over medium heat.
  • Saute the onion and garlic until tender, about 5 minutes; add tomatoes with liquid and the jalapeno pepper; simmer approximately 10 minutes.
  • Add the shrimp and cook until the shrimp turn pink, approximately 3 to 4 minutes.
  • In a small dish, combine the cornstarch with 1 tablespoon water and stir to blend; whisk into the skillet and stir until the sauce thickens, about 1 minute then stir in the cilantro.
  • Divide the rice among 4 bowls, and top with equal portions of the shrimp and vegetable mixture.
  • Garnish each dish with lime wedges and serve.

Nutrition Facts : Calories 285.9, Fat 4.1, SaturatedFat 0.7, Cholesterol 172.8, Sodium 569.8, Carbohydrate 35.5, Fiber 3.1, Sugar 2, Protein 26.7

SHRIMP PASTA VERACRUZ STYLE



Shrimp Pasta Veracruz Style image

Spice up tomato sauce with Mexican oregano and jalapeños to make this Gulf-of-Mexico-inspired pasta dish. The shrimp will be happy to go along for the ride.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 6 servings.

Number Of Ingredients 8

4 cups penne pasta, uncooked
2 cans (14.5 oz. each) diced tomatoes, undrained, divided
1 Tbsp. dried Mexican oregano
1-1/2 lb. uncooked deveined peeled large shrimp
1 jar (5.75 oz.) Spanish green manzanilla olives, drained, halved
1/4 cup pickled jalapeños and carrots, drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, blend 1 can tomatoes and oregano in blender until smooth. Drain remaining can tomatoes; discard liquid. Cook and stir shrimp, in batches, in large nonstick skillet 2 min. Return shrimp to skillet. Add drained tomatoes, olives, jalapeños and carrots; cook 2 min. Stir in tomato sauce; bring to boil. Simmer on medium-low heat 2 min., stirring occasionally.
  • Drain pasta. Add to skillet with cheeses; cook 3 min. or until mozzarella is melted and mixture is well blended and heated through, stirring constantly.

Nutrition Facts : Calories 430, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 235 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 38 g

SHRIMP VERA CRUZ



SHRIMP VERA CRUZ image

Yield 4

Number Of Ingredients 12

1 lb fresh shrimp
1 Tbsp oil
1 small onion, chopped
3 tomatoes, peeled, chopped (1* lbs)
1-1/2 tsp capers
1 bay leaf
1/2 tsp sugar
1/2 tsp salt
1 large green pepper, cut into strips
2 Tbsp oil
2-3 Tbsp lime juice
1/3 cup minced cilantro

Steps:

  • Peel shrimp, slit backs and remove veins. Refrigerate. Sauti onion in 1 tablespoon oil and cook until tender, but not browned. Add tomatoes, capers, bay leaf, sugar and salt. Bring to boil; reduce heat. Cover and simmer 15 minutes. Add green peppers and cook 5 minutes longer. Heat 2 tablespoons oil in another skillet. Add cleaned shrimp. Cook over medium heat until pink. Sprinkle lime juice over shrimp. Add the sauce and heat 3-4 minutes longer. Top with cilantro and serve immediately.

FIRE ROASTED SHRIMP VERACRUZ



Fire Roasted Shrimp Veracruz image

What's not to love about a shrimp dish flavored with orange peel and fresh thyme that's ready in just 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 7

1 tablespoon olive or vegetable oil
1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1/4 cup sliced green onions (4 medium)
1 fresh jalapeño or serrano chile, seeded, finely chopped
1 teaspoon grated orange peel
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

Steps:

  • In 12-inch skillet, heat oil over medium-high heat. Add shrimp, onions, chile, orange peel and thyme; cook 1 minute, stirring frequently.
  • Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until shrimp are pink and sauce is slightly thickened.

Nutrition Facts : Calories 140, Carbohydrate 6 g, Cholesterol 160 mg, Fat 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 3 g, TransFat 0 g

SHRIMP COCKTAIL VERACRUZ-STYLE RECIPE - (4.4/5)



Shrimp Cocktail Veracruz-Style Recipe - (4.4/5) image

Provided by SFCook

Number Of Ingredients 27

For Shrimp:
1 lb. small raw shrimp (50 - 55)
2 Tbsp. salt
1 tsp. whole black peppercorns
Juice of 4 - 6 limes + lime halves
Sauce:
2 plum tomatoes, peeled, cored & chopped (or 1 regular tomato)
1/2 small white (or red) onion, peeled and chopped
3 scallions, thinly sliced, crosswise
1 garlic clove, peeled and minced
1-2 fresh jalapeño(s), sliced (seeded to lessen heat)
4-6 Tbsp. extra-virgin olive oil
Zest of 1 lime
2 Tbsp. fresh lime juice + more for serving
2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh cilantro (or Italian or curly parsley) + more for serving
Salt and freshly ground white pepper to taste (approx. 1 tsp. salt, 3/4 tsp. pepper)
1 avocado, peeled and sliced (or coarsely chopped, for individual servings)
Lime wedges & cilantro or parsley sprigs
Optional: diced cucumber; Tabasco or a vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
Salsa Verde (to be served on the side):
1/2 lb. fresh tomatillos
1 garlic clove, peeled and chopped
4 fresh Serrano chiles, stemmed and chopped
Salt
2 Tbsp. minced white onion
2 Tbsp. roughly chopped fresh cilantro

Steps:

  • For SHRIMP: 1. Add salt, peppercorns, lime juice and lime halves to 4 cups boiling water. Add shrimp, cover, lower heat and return to boil. Simmer just until opaque in center, about 1 1/2 to 2 minutes (a minute or two longer for larger shrimp.) Drain and quickly place shrimp in ice water to stop cooking. Peel & devein; pat dry. (If using larger shrimp, cut in 1/2 or 1/3's.) SAUCE: 2. Mix together tomatoes, onions, scallions, garlic, and jalapeño. Add shrimp and lightly toss. 3. Stir together oil, lime zest, lime & lemon juice, and cilantro or parsley; stir gently into shrimp; season to taste with salt and pepper. May be covered and chilled, to this point, overnight. 4. To serve, top with avocado, lightly sprinkle with lime juice and chopped cilantro or parsley (add a few drops of hot sauce for extra spice); garnish with lime wedges & cilantro or parsley sprigs. SALSA VERDE: Remove papery husks from tomatillos, rinse, and quarter. Place in a blender or food processor with garlic, chiles, a pinch of salt, and 1⁄3 cup water. Pulse until finely chopped. Transfer to a bowl and stir in onions and cilantro. Season with salt.

SHRIMP VERACRUZ WITH BROWN RICE, CORN, AND OLIVES



Shrimp Veracruz with Brown Rice, Corn, and Olives image

Categories     Salad     Olive     Rice     Shellfish     Vegetable     Appetizer     Super Bowl     High Fiber     Shrimp     Winter     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 15

6 cups water
2 cups uncooked long-grain brown rice
1 1/2 teaspoons salt
10 ounces frozen corn kernels, thawed
6 green onions, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
3/4 cup coarsely chopped pimiento-stuffed green olives
1 pound deveined peeled large shrimp
1 16-ounce jar thick and chunky salsa (medium heat)
1/3 cup olive oil
1 tablespoon fresh lime juice
1 1/2 teaspoons ground cumin
1 teaspoon grated lime peel
Lime wedges

Steps:

  • Combine 6 cups water, 2 cups rice, and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil over high heat. Reduce heat to medium, cover, and cook just until rice is tender, about 30 minutes. Stir in corn, then drain. Transfer rice mixture to large bowl. Refrigerate until cold, stirring occasionally, about 1 hour. Mix in green onions, bell peppers, and olives.
  • Boil shrimp in large pot of boiling salted water until cooked through, about 3 minutes. Drain; set aside. Blend salsa, oil, lime juice, cumin, and lime peel in processor until dressing is smooth. Stir half of dressing into rice mixture. (Can be made up to 8 hours ahead. Cover shrimp, rice mixture, and remaining dressing separately and chill.)
  • Mix shrimp and remaining dressing into rice mixture. Season salad with salt and pepper. Transfer salad to large platter. Garnish with lime wedges.

VERACRUZ-STYLE RED SNAPPER



Veracruz-Style Red Snapper image

I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 2

Number Of Ingredients 14

2 tablespoons olive oil
½ white onion, diced
3 cloves garlic, minced
1 tablespoon capers
1 tablespoon caper juice
1 cup cherry tomatoes, halved
⅓ cup pitted, sliced green olives (such as Castelvetrano)
1 jalapeno pepper, seeded and chopped
2 teaspoons chopped fresh oregano
2 teaspoons olive oil
2 (7 ounce) red snapper fillets, cut in half
salt and pepper to taste
½ teaspoon cayenne pepper, or more to taste
2 limes, juiced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
  • Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
  • Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
  • Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
  • Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

Nutrition Facts : Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g

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Preparation. Clean the shrimp well, proceed to devein each shrimp carefully, once clean fry them in a previously heated pan over low heat with olive oil and a little salt, meanwhile go grind the tomatoes, garlic and jalapeño pepper. Once the shrimp turn pink, turn the heat up to medium and add the seasonings, let them season well and adjust ...
From camaroneros.info


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