Camarones A La Veracruzana Con Arroz Verde ( Shrimp

Name: Camarones A La Veracruzana Con Arroz Verde ( Shrimp Veracruz Sty
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 2 tablespoons oil; 2 large onions, peeled and sliced into rings; 2 large green bell peppers, seeded and sliced into rings; 2 cups fresh tomatoes (or canned); 2 -3 whole jalapenos (or Serrano); salt & freshly ground black pepper, to taste; Shrimp; 1/2 cup butter (1 stick); 1/2 cup olive oil; 6 garlic cloves, minced (to taste); 3 lbs large shrimp, shelled, deveined and butterflied; Arroz Verde; 3 tablespoons oil; 1 1/2 cups unconverted long-grain rice; 6 -8 anaheim chilies, deveined and seeded; 3 tablespoons fresh parsley, chopped; 1 garlic clove; 3 cups water; salt & freshly ground black pepper, to taste; 1/2 cup dry white wine; minced parsley, garnish; 1 avocado, peeled, seeded, and thinly sliced, garnish

Servings: persons

Sauce
2 tablespoons oil
2 large onions, peeled and sliced into rings
2 large green bell peppers, seeded and sliced into rings
2 cups fresh tomatoes (or canned)
2 -3 whole jalapenos (or Serrano)
salt & freshly ground black pepper, to taste
Shrimp
1/2 cup butter (1 stick)
1/2 cup olive oil
6 garlic cloves, minced (to taste)
3 lbs large shrimp, shelled, deveined and butterflied
Arroz Verde
3 tablespoons oil
1 1/2 cups unconverted long-grain rice
6 -8 anaheim chilies, deveined and seeded
3 tablespoons fresh parsley, chopped
1 garlic clove
3 cups water
salt & freshly ground black pepper, to taste
1/2 cup dry white wine
minced parsley, garnish
1 avocado, peeled, seeded, and thinly sliced, garnish

1
For sauce:
2
Heat oil in large skillet over medium heat.
3
Add onions and peppers and saute until slightly softened, about 5 minutes.
4
Add tomatoes, squeezing them into skillet to release juices.
5
Stir in chilies(puncture in several places for an extra hot sauce) and add salt and pepper to taste.
6
Simmer uncovered 15 minutes, stirring occasionally.
7
Remove from heat and keep warm.
8
For Shrimp:
9
Heat butter and oil in large skillet over medium heat.
10
Add garlic and saute briefly, but do not brown.
11
Add shrimp and cook, stirring frequently, 5 minutes.
12
Add sauce and mix well to combine.
13
For rice:
14
Heat oil in large skillet over medium heat.
15
Add rice and cook, stirring constantly, until oil is absorbed.
16
Combine chilies, parsley and garlic in a blender or food processor and mix well.
17
Add to rice in skillet and stir to blend.
18
Increase heat, add water and bring to a boil.
19
Reduce heat and simmer, tightly covered, about 25 to 30 minutes, or until all liquid is absorbed.
20
Fluff with a fork and add salt and pepper to taste.
21
To assemble:
22
Lightly oil a 6 cup ring mold and lightly pack warm Arroz Verde into mold; immediately unmold on serving platter.
23
Add wine to shrimp mixture and simmer 2 to 3 minutes.
24
Remove chilies; spoon into center of mold and over rice.
25
Sprinkle with parsley and garnish with avocado slices.
26
Serve hot.

3645

kcal

Calories

348

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Sauce, 2 tablespoons oil, 2 large onions, peeled and sliced into rings, 2 large green bell peppers, seeded and sliced into rings, and more.

Yes, Camarones A La Veracruzana Con Arroz Verde ( Shrimp Veracruz Sty falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Camarones A La Veracruzana Con Arroz Verde ( Shrimp Veracruz Sty

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions