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 VERA CRUZ
Make and share this Shrimp Vera Cruz recipe from Food.com.
Provided by Kathy
Categories South American
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 226.2, Fat 8.8, SaturatedFat 2.7, Cholesterol 180.4, Sodium 391, Carbohydrate 12.6, Fiber 2.3, Sugar 4.1, Protein 25.2
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
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 AND SCALLOPS VERACRUZ (WW)
Adapted from recipe in WW magazine. the original recipe called for picholine olives (which I couldn't find) and pickled jalapenos (which I also couldn't find), so I made subs for both of these and it was a very good dish for dinner which we enjoyed. Only 4 points/serving!
Provided by ellie_
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
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-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
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 VERA CRUZ
Yield 4
Number Of Ingredients 12
Steps:
- Peel shrimp, slit backs and remove veins. Refrigerate. Sauti onion in 1 tablespoon oil and cook until tender, but not browned. Add tomatoes, capers, bay leaf, sugar and salt. Bring to boil; reduce heat. Cover and simmer 15 minutes. Add green peppers and cook 5 minutes longer. Heat 2 tablespoons oil in another skillet. Add cleaned shrimp. Cook over medium heat until pink. Sprinkle lime juice over shrimp. Add the sauce and heat 3-4 minutes longer. Top with cilantro and serve immediately.
FIRE ROASTED SHRIMP VERACRUZ
What's not to love about a shrimp dish flavored with orange peel and fresh thyme that's ready in just 15 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Add shrimp, onions, chile, orange peel and thyme; cook 1 minute, stirring frequently.
- Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until shrimp are pink and sauce is slightly thickened.
Nutrition Facts : Calories 140, Carbohydrate 6 g, Cholesterol 160 mg, Fat 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 3 g, TransFat 0 g
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 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
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