Shrimp Veracruz Style Camarones A La Veracruzana Recipes
SHRIMP VERACRUZ-STYLE (CAMARONES A LA VERACRUZANA)
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
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
CAMARONES A LA VERACRUZANA CON ARROZ VERDE ( SHRIMP VERACRUZ STY
Shrimp are served with a salsa ranchero (country-style sauce)over a molded ring of green rice and garnished with parsley and avocado slices- muy bueno! Originally from a September 1978 issue of Bon Apetit that featured an article on Mexican Country Cooking.
Provided by Leslie in Texas
Categories Long Grain Rice
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 942.7, Fat 54.2, SaturatedFat 15.5, Cholesterol 386.3, Sodium 464.8, Carbohydrate 58.2, Fiber 6.1, Sugar 8, Protein 53
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