Shrimp Veracruz: My new favorite
This was a first here at Tansey Reviews. We love our Mexican food, but tend to associate it with chips and salsa, enchiladas, and burritos. Well this, mi amigos, is a traditional shrimp dish from the Mexican state of Veracruz on the eastern side of Mexico. Right on the beach, actually 😉 What makes it special–and also what gave me pause when I first started looking at recipes–is the inclusion of pitted green olives.
Now, I love love love olives. But they are something I usually serve alongside a nice Manchego cheese and a Spanish white wine like Tio Pepe Palomino Sherry. For an appetizer, you understand. And they are usually stuffed with cheese. Or something exotic. I don’t tend to cook with them.
But man, this recipe!! The olives make the dish. In looking around, they are also the one consistent ingredient among all the thousands of Shrimp Veracruz recipes…so, I’m guessing the olives really are the signature flavor here. Eric could really care less about olives, but after tasting this (and with zero prompting from me!), he said, “Gosh, those olives really make it great!” Oh and bonus, they are good for you.
<——Ughh these photos didn’t turn out so well… at least you get the idea!
A quick note on the shrimp: We order most of our protein from a company called Zaycon Fresh. They deliver high quality, farm-to-customer meats at wholesale prices! You have to buy in bulk, but we have been impressed with everything we’ve ordered from them. Their wild caught shrimp come already peeled and deveined, in 2 lb. bags. Just a thought!
So next time you have a hankering for something authentically Mexican, light and surprisingly delicious, give this one a shot. You won’t regret it. Serve it with a Vouvray like we did, or a dry white Spanish wine. De nada!
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 2 tablespoons jarred minced garlic (or 1 tablespoon freshly minced)
- 1 14.5-ounce can of diced tomatoes
- 2 large tomatoes, diced
- 1 8-ounce can tomato sauce
- 1 cup pitted green olives (or just use the whole jar like I did, drained)
- Splash of dry white wine
- 2 lbs deveined and peeled wild caught shrimp
- 1/4 cup chopped fresh Italian or flat-leaf parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- Hot sauce, optional
- Brown rice
- Heat the olive oil in a large skillet over medium heat. Add garlic and onion, and sauté until tender (3-5 minutes).
- Add canned tomatoes, fresh tomatoes, tomato sauce, olives and white wine to the pan. Bring to a boil, then reduce heat to medium-low. Add shrimp, parsley, salt and pepper. Cook until shrimp turn pink, about 5 minutes.
- Cook rice according to package instructions. Serve the shrimp over rice. Add a dash of hot sauce, if desired. Enjoy!
Oh and about the rice–have you tried using a rice cooker yet? My mother turned me on to them and let me tell you, if you eat a lot of rice it’s a super nifty little kitchen gadget to have around. It’s hands off, quick, doesn’t take up much space and cooks rice perfectly every time, which is a huge deal for me! (I have this really terrible, terrible confession to make…I burn or undercook rice on the stove every time. Every time.) Anyway, my mom and I both use this type of rice cooker and love it. Cheers!