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
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-STYLE (CAMARONES A LA VERACRUZANA)
Posted for the Zaar World Tour 2006-Mexico. From the "Mexican Cookery" cookbook. I haven't tried this recipe, but it sounds delicious. When making this dish, be sure that you don't cook the shrimp too long or leave it standing in the hot sauce, as it will become tough.
Provided by Bayhill
Categories Peppers
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 208.9, Fat 11.7, SaturatedFat 1.5, Cholesterol 143.2, Sodium 973.3, Carbohydrate 9.6, Fiber 2.4, Sugar 5.2, Protein 17.1
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
SHRIMP VERA CRUZ
This recipe is from The New Family Cookbook for People with Diabetes. It is nice and flavorful and has one of my favorite components--quick. I made this with the tomatoes that have added chili; however, it can also be made with regular dice cut tomatoes. Hope you enjoy. Serve this with fresh bread and a side salad for a quick weeknight dinner.
Provided by PaulaG
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 285.9, Fat 4.1, SaturatedFat 0.7, Cholesterol 172.8, Sodium 569.8, Carbohydrate 35.5, Fiber 3.1, Sugar 2, Protein 26.7
SNAPPER VERACRUZANA
Steps:
- In a saucepot, add the oil, and start to cook the onions, garlic, bay leaves, and jalapeno. Cook for 5 minutes, until the onion is translucent. Then deglaze with the white wine. Add the tomatoes and fish stock, and cook for 15 minutes. Add the capers and olives cook for 5 minutes more.
- Preheat the oven to 400 degrees F.
- Season the fish with salt and pepper. Put the red snapper in a roasting dish that holds it comfortably. Spoon the tomato sauce over the fish, and roast until the fish is cooked but moist, about 15 to 20 minutes.
- Serve the fish garnished with parsley and lime wedges.
SHRIMP AL AJILLO
Steps:
- In a saute pan, heat olive oil and saute garlic, bay leaf, and chile pepper until garlic is golden brown. Add shrimp, salt, and pepper and saute for 2 minutes. Add white wine and reduce in half. Add juice from 1/2 lemon. Then add parsley. Serve very hot and garnish with other 1/2 lemon.
GRILLED SNAPPER VERA CRUZ
Steps:
- Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.
- Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft. Add wine and reduce. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes.
SHRIMP VERACRUZ WITH BROWN RICE, CORN, AND OLIVES
Categories Salad Olive Rice Shellfish Vegetable Appetizer Super Bowl High Fiber Shrimp Winter Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 15
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 VERACRUZANA
Veracruzana is a dish full of onions, jalapenos and tomatoes from the Mexican state of Veracruz. Here we pair the zesty sauce with shrimp.
Provided by Breana Lai, M.P.H., R.D.
Yield 4
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, jalapenos 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 159.9 calories, Carbohydrate 9.5 g, Cholesterol 172.6 mg, Fat 4.9 g, Fiber 2.4 g, Protein 20.2 g, SaturatedFat 0.6 g, Sodium 459.9 mg, Sugar 4.2 g
SHRIMP VERACRUZ
Steps:
- Spray dish with Pam. Cut Velveeta into cubes and partially melt in microwave. Add shrimp, rice, and Ro*Tel to dish and mix.
- In another bowl mix the butter and taco mix and microwave until melted. Add to the shrimp mixture and mix.
- Bake at 350°F for 20 -25 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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 PASTA VERACRUZ STYLE
Spice up tomato sauce with Mexican oregano and jalapeños to make this Gulf-of-Mexico-inspired pasta dish. The shrimp will be happy to go along for the ride.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 430, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 235 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 38 g
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