Pretty quick to make - but as I was preparing this, I thought that maybe I was missing an ingredient or the like since there was no seasoning. Took a chance on it anyway and it turned out super bland, even with added lime juice. Also really watery when finished.
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.
21 Reviews for Shrimp Veracruzana
This was a great and tasty dish. It had just enough spice and went well served over brown rice. I will be making it again.
I really liked this recipe. We added cilantro and lime juice while cooking. I think next time we will have it over rice to soak up all the wonderful juices
This dish was super easy to make and very tasty! With or without the olives, you will love it. Keep the seeds or some of them to increase the heat. Serve with low-sodium black beans and I promise you will be full from this meal.
I had never tried this dish before, so I had no idea what to expect or any way of knowing if what I had produced was anywhere near what it was supposed to be. Regardless, it tasted really well. Really great balance between the flavours. I think the olives especially added something. We had it with rice, tortillas and these spiced little corn snacks to add some crunch. I was a bit apprehensive about the shrimp, since I only the frozen variety. But it turned out well. Gave it a couple of minutes more than the recipe designates and sort of improvised from there.
Very delicious dish. I'll definitely do it again.