Ingredients
-
1
-
1
-
1
-
1
-
5
-
12
-
1 1/2
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Shrimp Veracruz-Style Camarones a La Veracruzana, Posted for the Zaar World Tour 2006-Mexico. From the “Mexican Cookery” cookbook. I haven’t tried this recipe, but it sounds delicious. When making this dish, be sure that you don’t cook the shrimp too long or leave it standing in the hot sauce, as it will become tough., This was so good! I would used a can of chopped tomatoes next time – I had to add some water to keep the mixture from drying out as it cooked. It may have had something to do with my using chopped grape tomatoes, as that was what I had. made for your football win Sept 2018
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Steps
|
1
Done
|
Cut Bell Pepper Into 1-1/2"x1/2" Strips. Heat 1 Tablespoon Oil in a Large Saucepan. Add Onion and Green Pepper Strips. Cook Until Onion Is Tender but not Browned. Add Tomatoes, Whole Olives, Capers, Bay Leaf, Sugar and Salt. Bring to a Boil; Reduce Heat. |
|
2
Done
|
Cover and Simmer 20 Minutes. Taste Sauce and Add More Salt If Needed. Heat 2 Tablespoons Oil in Another Large Skillet. Add Shrimp. |
|
3
Done
|
Cook Over Medium Heat Until Shrimp Turns Pink, About 3 Minutes. Sprinkle a Few Drops of Lime Juice Over Shrimp. Add Sauce. Cook and Stir 3 to 4 Minutes Longer. Serve Immediately. |
