I prepared this exactly as directed. Added some salt at the end. Very bland and too many onions.
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 was a great recipe. I cut it in half and followed it exactly. I was concerned that the meal would be bland, but the jalapeno and lime juice gave it the perfect amount of seasoning! I served this with rice and avocado sprinkled in lime juice and salt.
I made this dish last night and it was wonderful. I had noticed a lack of seasoning in the recipe so I took it upon myself to add a couple of pinches of sea salt and an pinch of fresh cracked pepper to the veggies after the tomatoes went in. I also changed up the cooking order just a bit. I live on the coast of NC so very fresh shrimp are readily available and don't like to be over cooked.
I used EV Coconut oil and fried the bay leaf, then removed it and added the pepper and onion til just crisp tender. Added the fresh tomatoes and when all was simmering, added the shrimp (31-35 count) until just cooked thru. Served it with brown rice and it was a satisfying meal for all.
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.