This is a gorgeous, spicy recipe that can be put together in half an hour.  There are a number of variations – mine is a little sweeter than some, and with an extra kick.  My husband described it as “a tangy puttanesca with shrimp.”

You will need:

  • 1 lb. thawed shrimp, peeled and deveined
  • 4 roma tomatoes, chopped
  • 5 garlic cloves, smashed and sliced
  • 1 small onion, chopped
  • 1/2 cup salsa (whatever’s in the fridge)
  • 1/2 cup raisins
  • 1/2 cup (or more) spicy Sicilian green olives, pitted and chunked
  • 2 T capers (with juice)
  • 1 T sugar
  • 2 T lime juice
  • saffron threads
  • 2 bay leaves
  • salt and pepper
  • cilantro
  • hot sauce (I use a wonderful thai chili/habanero blend for real kick)
  • rice
1.  Prep the shrimp and get the rice cooking.

2.  In a deep skillet (I use a wok), heat a healthy splash of olive oil over medium-high, and saute the tomatoes, garlic, and onions until the onions are translucent.

3.  Add the rest of the ingredients (shrimp excluded) and adjust the seasonings.  Allow the mixture to come to a low boil; add a splash of water if the sauce is too thick.

4.  Once the rice is ready, toss the shrimp into the sauce and let them cook just until their color changes and they begin to curl.  Taste one – be careful not to overcook them.  They’re just right when they’re still sweet and not at all chewy.

5.  Serve immediately over rice and garnish with cilantro.  I served mine with slices of fresh, ripe avocado and hot tortillas smeared with goat cheese mashed together with chipotle adobo and garlic.  Yum!

The above photo comes from a great seafood blog detailing a different variation on shrimp Veracruzana. Check out Rachel’s Bite!


Shrimp Veracruzana

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