VERACRUZ-STYLE TILAPIA ("PESCADO A LA VERACRUZANA")
Provided by Marcela Valladolid
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly.
- In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.
- Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.
SHRIMP VERACRUZANA
This recipe was featured in an email from the www.lifescript.com website. "Veracruzana is a dish full of onions, jalapeños and tomatoes from the Mexican state of Veracruz. Here we pair the zesty sauce with shrimp, but it can be served with any type of fish or chicken. The heat of fresh jalapeños varies depending on growing conditions. Be sure to taste yours as you're adding them to the dish and adjust the amount according to your taste. For pepper flavor without the heat, use a thinly sliced green bell pepper in place of the jalapeños. Serve with: Rice or potatoes and an avocado salad." Provided by EatingWell.com.
Provided by senseicheryl
Categories Onions
Time 1h
Yield 6 dishes, 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 128.2, Fat 3.9, SaturatedFat 0.5, Cholesterol 115.2, Sodium 203.5, Carbohydrate 7.3, Fiber 1.7, Sugar 2.8, Protein 16.4
SHRIMP VERACRUZ
I found this recipe on the Internet , made some changes and posted it. This recipe may be doubled. Serve with rice and vegetables of your choice.
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 1 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 204, Fat 2.5, SaturatedFat 0.3, Cholesterol 249.9, Sodium 1135.1, Carbohydrate 16, Fiber 3.4, Sugar 7.2, Protein 29.6
SHRIMP VERACRUZ
Make and share this Shrimp Veracruz recipe from Food.com.
Provided by ellie3763
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Combine shrimp, lime juice, salt, and pepper in a bowl, toss to coat. Don't use your hands if you have a paper cut. You'll see. Let it soak while you're chopping the other stuff, about 15 minutes. Unload the dishwasher if you have extra time, showoff.
- Heat olive oil in a large pan over medium heat. Saute onion and pepper for 3 minutes. Add garlic, then saute until tender.
- Add the jalapeno, broth, tomatoes, spices, and simmer on medium-low for about 10 minutes. Taste it every so often, and adjust seasoning as necessary.
- Dump in the shrimp, juice and all. Mix the cornstarch and water, and add that too. Bring it all to a boil, then reduce heat and simmer until the shrimp are done.
- Stir in cilantro, reserving a few sprigs for garnish.
- Serve over rice.
Nutrition Facts : Calories 314.9, Fat 15.3, SaturatedFat 2.3, Cholesterol 220.9, Sodium 268, Carbohydrate 19.5, Fiber 4.1, Sugar 9.3, Protein 26.6
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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