Fire Roasted Tomato Shrimp Veracruz Recipes
SHRIMP VERACRUZ
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
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
FIRE ROASTED TOMATO AND FETA PASTA WITH SHRIMP
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
- Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.
Nutrition Facts : Calories 702.1 calories, Carbohydrate 94.8 g, Cholesterol 110.9 mg, Fat 23.4 g, Fiber 6 g, Protein 31.8 g, SaturatedFat 11 g, Sodium 1353.9 mg, Sugar 11.2 g
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- Heat the olive oil in a large skillet over medium high heat. Saute peppers for 5-10 minutes until they’re nice and soft.
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