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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (298g) Recipe makes 4 servings The following items or measurements are not included below: 12 pimento stuffed olives |
||
| Calories 249 | ||
| Calories from Fat 112 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.5g | 19% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 3.2g | ||
| Polyunsaturated Fat 6.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 172mg | 57% | |
| Sodium 497mg | 20% | |
| Potassium 577mg | 16% | |
| Total Carbohydrate 9.8g | 3% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 5.3g | ||
| Protein 24.6g | 49% | |
Shrimp Veracruz-Style (Camarones a La Veracruzana)
By: Bayhill
Jun 2, 2006
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.
SERVES 4
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
Directions
1
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.2
Cover and simmer 20 minutes. Taste sauce and add more salt if needed. Heat 2 Tablespoons oil in another large skillet. Add shrimp.3
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.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Vegetables > Tomatoes
- Cuisine > North American > Mexican > Gulf Coast
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
Featured Reviews for This Recipe
From: rmsings
On May 19, 2009
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!
From: cookiedog
On Aug 27, 2006
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!
From: FifiG
On Jul 27, 2007
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.
From: AmandaInOz
On Jun 27, 2007
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!
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