Shrimp Veracruz Style Camarones A La Veracruzana Recipes

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.

Steps:

• Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
• Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat.
• Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.

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.

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.

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.

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.