By Bayhill on June 02, 2006
Photo by FLKeysJen
Photo by FLKeysJen
"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."
Serving Size: 1 (309 g)
Servings Per Recipe: 4
"I have made this several times for guests and my family, and it always gets raves. It's rather time consuming but is not difficult to make. I serve it with lime/cilantro rice and corn in cream salsa. For dessert, I make key lime pie with a chocolate cookie crust - top with a dollop of whipped cream, a sprig of mint and fresh red raspberries."
"This made a delicious, light dinner (without too many calories!) I served this with cilantro rice #179778 which complimented it perfectly and adding a little kick.I'm adding this to my cookbook! "
"4.5 stars for taste, with a bonus for being so fresh and healthy!"
"I've been to Veracruz and this cuisine is a lovely reminder of that coastal region of Mexico. The flavors are very nice, light and fresh, and you just feel good eating this. I would puree the tomatoes next time for a more saucy base, but otherwise wouldn't change a thing. I used sardine-stuffed olives and they were good! Served over Recipe #177513 and alongside Chips & Guacamole. Thanks, Bayhill! [Made for The All You Can Cook Buffet]"
"Amazing recipe, this will be my standard recipe for shrimp. The only thing I did differently is I did not add the olives as I did not have any. So very flavorful!"
"Wow! This far exceeded my expectations. The only change I made was to sautee the shrimp in butter a garlic before adding to the sauce. The tomato sauce was so rich and tasty. We loved the flavour that the capers and olives added to the sauce. Great recipe!! Thanks Bayhill!"