Best Shrimp Veracruz Style Camarones A La Veracruzana Recipes

Camarones a La Veracruzana Con Arroz Verde ( Shrimp Veracruz Sty image

Provided by Leslie in Texas

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 20

2 tablespoons oil
2 large onions, peeled and sliced into rings
2 large green bell peppers, seeded and sliced into rings
2 cups fresh tomatoes (or canned)
2 -3 whole jalapenos (or Serrano)
salt & freshly ground black pepper, to taste
1/2 cup butter (1 stick)
1/2 cup olive oil
6 garlic cloves, minced (to taste)
3 lbs large shrimp, shelled, deveined and butterflied
3 tablespoons oil
1 1/2 cups unconverted long-grain rice
6 -8 anaheim chilies, deveined and seeded
3 tablespoons fresh parsley, chopped
1 garlic clove
3 cups water
salt & freshly ground black pepper, to taste
1/2 cup dry white wine
minced parsley, garnish
1 avocado, peeled, seeded, and thinly sliced, garnish

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

Shrimp Veracruzana image

Provided by senseicheryl

Categories Onions

Time 1h

Yield 6 dishes, 6 serving(s)

Number Of Ingredients 9

2 teaspoons canola oil
1 bay leaf
1 medium onion, halved and thinly sliced
2 jalapeno peppers, seeded and very thinly sliced
4 garlic cloves, minced
1 lb raw shrimp, peeled and deveined (16-20 per pound)
3 medium tomatoes, diced
1/4 cup green olives, thinly sliced, pitted
1 lime, cut into 4 wedges

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