Best 2 Shrimp Veracruz Style Camarones A La Veracruzana Recipes

Shrimp Veracruz style, or camarones a la veracruzana, is a traditional Mexican dish that combines the flavors of the sea and the land. This flavorful dish is made with fresh shrimp, tomatoes, onions, peppers, and a variety of spices. It is typically served with rice or tortillas and is a popular dish for special occasions or everyday meals.

Here are our top 2 tried and tested recipes!

SHRIMP VERACRUZ-STYLE (CAMARONES A LA VERACRUZANA)

Shrimp Veracruz-Style (Camarones a La Veracruzana) image

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

Ingredients

1 lb fresh medium shrimp, peeled and deveined
1 large green bell pepper
1 tablespoon vegetable oil
1 small onion, chopped
5 small tomatoes, peeled and chopped (1-1/4 lb.)
12 pimento stuffed olives, whole
1 1/2 teaspoons capers
1 bay leaf
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
lime juice

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

CAMARONES A LA VERACRUZANA CON ARROZ VERDE ( SHRIMP VERACRUZ STY

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

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

Ingredients

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

Tips:

Mise en place: As with most seafood dishes, having all your ingredients prepped and ready to go before you start cooking will make the process much easier and quicker.

Use the freshest shrimp possible: This will make a big difference in the flavor of the dish.

Don't overcook the shrimp: Shrimp cooks very quickly, so be careful not to overcook it or it will become tough and rubbery.

Use a variety of vegetables: This will add color, flavor, and texture to the dish.

Adjust the spiciness to your liking: The amount of chili peppers you use will determine how spicy the dish is. If you don't like spicy food, you can omit the chili peppers or use a milder variety.

Serve with rice or tortillas: Shrimp Veracruz is traditionally served with rice or tortillas, but you can also serve it with other sides such as mashed potatoes or vegetables.

Conclusion:

Shrimp Veracruz is a delicious and easy-to-make seafood dish that is perfect for any occasion. It is packed with flavor and is sure to please everyone at the table. So next time you are looking for a quick and easy weeknight meal, give Shrimp Veracruz a try.