Shrimp Veracruzana

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Shrimp Veracruzana
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.
EatingWell Test Kitchen
total:
30 mins
Servings:
4
Shrimp Veracruzana

Ingredients

Directions

  • Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapenos and garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges.

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Tips

Shopping Tip: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.

Nutrition Facts

Serving Size:
about 1 cup
Per Serving:
168 calories; protein 24.2g; carbohydrates 9.2g; dietary fiber 1.9g; sugars 4.1g; fat 4.5g; saturated fat 0.3g; cholesterol 182.6mg; vitamin a iu 850.2IU; vitamin c 27.2mg; folate 22.1mcg; calcium 95.9mg; iron 1mg; magnesium 55.3mg; potassium 600.4mg; sodium 291.5mg; thiamin 0.1mg.
Exchanges:

1 1/2 vegetable, 3 lean meat, 1 fat
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 06/27/2022
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