Shrimp Veracruz

Main Course

Recipe courtesy of Texas the Beautiful

Serves 4

  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 or 2 fresh serrano chili peppers, minced
  • 1 green bell pepper, seeded and diced
  • 4 large ripe tomatoes, peeled and chopped
  • ¼ cup minced fresh cilantro
  • 2 tablespoons drained capers
  • 2 tablespoons pimiento-stuffed green olives, rinsed and sliced
  • 2 pickled jalapeño chili peppers, minced
  • ½ teaspoon dried oregano, crumbled
  • ¼ cup white wine
  • salt and freshly ground pepper
  • 1 tablespoon butter
  • 24 jumbo fresh shrimp, peeled and deveined

Shrimp Veracruz

Click image to enlarge



In a frying pan or sauté pan over medium-high heat, warm the olive oil. Add the onion, garlic, serranos and bell peppers and sauté until softened, about 3-4 minutes. Add the tomatoes, minced cilantro, capers, green olives, jalapeños, oregano, and white wine, and season to taste with salt and pepper. Simmer over medium-low heat, stirring occasionally, until thickened, 10-15 minutes. Keep warm.

In another frying pan over high heat, melt the butter. Add the shrimp and sauté until the shrimp curl and turn pink, 6-7 minutes. 

Divide the shrimp among warmed individual plates. Spoon the sauce over the top and serve at once.

Louisiana Recipes Weekly


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