Shrimp Pasta Veracruz Style Food

SHRIMP VERACRUZ

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.

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.

SHRIMP VERA CRUZ

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.

ONE-POT SPANISH-STYLE SHRIMP AND CHORIZO PASTA

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).
• Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.
• Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
• Drizzle with oil and serve with lemon wedges.

VERACRUZ-STYLE RED SNAPPER

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.

SHRIMP PASTA VERACRUZ STYLE

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.