Camarones a la veracruzana — Shrimp Veracruz — captures the story of Veracruz on one plate: Mexican tomatoes and chilies meeting Spanish olives and capers in the port city where the two cuisines first collided, with plump raisins adding a whisper of sweetness.
It is also one of the fastest “impressive” dinners I know: under 30 minutes from counter to table, with the shrimp cooked separately so they stay snappy while the sauce simmers to briny-sweet perfection.
Serve it over fluffy white rice, squeeze lime over everything, and you have a weeknight dinner that tastes like a coastal vacation.
Shrimp Veracruz Recipe
What you need
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- ¼ cup sliced green onions
- 2 garlic cloves, minced
- 1 jalapeño, seeded and minced
- 1 can (14.5 oz) diced tomatoes, with juice
- ¼ cup pitted green olives, sliced
- 2 tablespoons capers, drained
- 2 tablespoons golden raisins
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- Salt and black pepper, to taste
- Cooked white rice, for serving
Cook along
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Cook the shrimp about 4 minutes, turning once, until pink and opaque. Transfer to a plate and keep warm.
- In the same skillet over medium heat, cook the green onions, garlic and jalapeño about 5 minutes, until soft.
- Add the tomatoes with their juice, olives, capers, raisins, oregano, salt and pepper. Boil, then simmer about 10 minutes until slightly thickened.
- Stir in the cilantro and lime juice, return the shrimp and toss to coat.
- Serve over rice, with extra cilantro on top.
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