I used black olives instead of green, served with brown rice and black beans. Delicious!
From EatingWell: May/June 2008
Veracruzana is a dish full of onions, jalapeños and tomatoes from the Mexican state of Veracruz. Here we pair the zesty sauce with shrimp, but it can be served with any type of fish or chicken. The heat of fresh jalapeños varies depending on growing conditions. Be sure to taste yours as you're adding them to the dish and adjust the amount according to your taste. For pepper flavor without the heat, use a thinly sliced green bell pepper in place of the jalapeños. Serve with: Rice or potatoes and an avocado salad.
24 Reviews for Shrimp Veracruzana
This dish is amazing. Low in calories, High in flavor. Anyone who is watching their intake and hates to miss out on the good stuff should try this dish. Its easy to make, and I am even looking forwarding to adding more fresh veggies to this dish.
This is one of my favorite recipes. I make it each year for Cinco de Mayo. I think the recipe is perfect as is but I do add corn and some Corona. I serve it on top of rice pilaf. So good!!
This dish was quite good. Reminded me of fajitas. I used this dish to make shrimp tacos. The only modification I made was that I left out the olives. I will definitely make this dish again.
I found this to be really bland. Although it is a quick recipe to cook, the prep work takes enough extra time (in addition to chopping the vegetables I also had to peel the shrimp because I could not find any that was already peeled) for it to not be worth my while to make it again. Even my husband, who normally loves anything with shrimp, said it was only "ok."