Shrimp Vera Cruz 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 VERA CRUZ

Steps:

• In a skillet, heat oil and add green peppers.
• Cook 3 minutes.
• Add garlic.
• Stir in corn and salsa.
• Bring to a boil.
• Stir in tomatoes and shrimp.
• Cook 1 minute.
• Stir in butter.
• Spoon over tortilla chips or rice.
• Garnish with cilantro and lime.

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.

SHRIMP VERACRUZ WITH BROWN RICE, CORN, AND OLIVES

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.

SHRIMP AND SCALLOPS VERACRUZ (WW)

Steps:

• In a bowl combine shrimp and scallops with the lime juice and 1/4 teaspoon salt; cover and chill for 30 minutes.
• In a large skillet heat the olive oil and then add the onion and cook for 5 minutes; stir in galic and oregano (original recipe called for 2 tsp fresh oregano, but I used 1 tsp dried oregano) cook for 1 minute.
• Stir in tomatoes, ollives and chili pepper plus 1 tablespon juce form olive jar and bring to a boil; stirring (2-5 minutes).
• Stir in srhimp and scallops and reduce heat and simmer, covered until seafood is done (6-10 minutes).

SHRIMP VERACRUZ

Steps:

• Mix all the ingredients except prawns.
• Spray a wok or skillet lightly with oil, medium heat.
• Add the vegetable ingredients and stir fry for apprx 7 minutes until heated through.
• Add Prawns on top, cover and cook for apprx 3-4 minutes or until the prawns are pink - Do not over cook the prawns.

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.

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.