Shrimp Veracruz-Style (Camarones a La Veracruzana)
photo by Linky
- Ready In:
- 1hr 10mins
- 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
- 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.
Questions & Replies
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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.
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]
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