Shrimp Veracruz Style Camarones A La Veracruzana 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.

SNAPPER A LA VERACRUZANA

Steps:

• ONIONS:.
• In large sautépan, heat oil and butter or margarine, over medium-high heat; brown the onions, stirring occasionally, about 8 minutes.
• Add raisins and sugar and cook another 2 minutes.
• Add vinegar, salt, pepper, & red pepper flakes, if adding, simmering until almost no liquid remains.
• SNAPPER FILLETS:.
• Rub fillets with salt and pepper and use 1/4 teaspoon cumin.
• In large skillet, heat olive oil, adding fillets and sear until golden brown on both sides, about 8 minutes.
• Transfer to serving plates or platter.
• Add garlic to pan and sauté for 1 minute.
• Stir in onions, reserving 1/2 cup for the bread, along with olives, capers, tomatoes, raisins, sherry and vinegar, stirring constantly until some of liquid evaporates.
• Add herbs. stock and remaining 1-1/2 teaspoons cumin and continue cooking until sauce thickens, about 3 minutes.
• Reduce heat, gradually, adding butter or margarine and adjusting the seasoning.
• Spoon over snapper and top with toasted bread and reserved onions.
• Serve with fresh asparagus. Yummy!

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.

SHRIMP VERACRUZANA

Steps:

• Heat oil in a large nonstick skillet over medium heat.
• Add bay leaf and cook for 1 minute.
• Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes.
• Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes.
• Stir in tomatoes and olives.
• Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more.
• Remove the bay leaf.
• Serve with lime wedges.