Shrimp Veracruzana Recipes

VERACRUZANA VINEGAR-BATHED SHRIMP

Steps:

• Peel and devein shrimp, saving the shells.
• Bring water to a boil in a medium saucepan and add shrimp shells. Simmer 30 minutes. Line a strainer with cheesecloth and set over a bowl. Strain broth into bowl and discard shells. You will need only 1/2 cup of the broth; the rest can be frozen, or used to cook rice if you choose it to accompany the shrimp.
• Heat 2 tablespoons olive oil over medium heat in a large, heavy skillet and add onion, carrots and a generous pinch of salt. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic and shrimp and cook, stirring, until shrimp begins to turn pink, about 3 minutes.
• Add chiles, bay leaves, vinegar, pepper, ground cloves, salt to taste and 1/2 cup shrimp stock and bring to a simmer. Reduce heat to low and simmer for 5 minutes or until the shrimp is cooked through, stirring occasionally. Remove from heat and transfer mix to a bowl. Refrigerate for 30 minutes or longer.
• Stir in remaining tablespoon of olive oil, the oregano or mint and cilantro. Taste and adjust seasonings. If desired, line a platter or plates with lettuce leaves and spoon shrimp mix over the lettuce.

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 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 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.

VERACRUZ STYLE WHITE FISH

Steps:

• PREPARING THE SAUCE
• Over medium heat, fry the onion and garlic in 3 tablespoons of cooking oil for 4 minutes.
• Add the tomato, black pepper, and salt.
• Reduce the heat to low and cook the sauce for 15 minutes until the tomatoes have given off much of their liquid.
• Then, crush the tomatoes, onion, and garlic with a bean or potato masher.
• Next, add the spices and stir.
• Add the chicken broth.
• Add the chopped olives and capers and stir. Simmer for 15 more minutes.
• COOKING THE FISH
• After the sauce has simmered for 15 minutes, start cooking the fish. In a separate pan over medium heat, lightly brown each side of the fish in 3 tablespoons of oil.
• Once you have browned the fish on both sides, place each fish fillet in the simmering sauce.
• Cook for 10 minutes until the sauce has thickened slightly and the fish is fully cooked and has taken on the flavor of the sauce.
• Check the flavor of the sauce and adjust the salt if necessary.
• SERVING
• Serve the fish with white rice. First, put the rice on the plate then place the fish next to the rice. Gently spoon about 1 cup of the sauce over the fish and serve immediately.

SHRIMP VERACRUZANA

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.