Mexican cuisine · Fish & Seafood

Shrimp Veracruz-Style

Shrimp in tomato sauce with green olives, capers and mild güero chilies, Veracruz style.

Ingredients · for 4 servings

• 600 g raw shrimp (peeled)
• 800 g ripe tomatoes
• 1 white onion
• 4 cloves garlic
• 100 g green olives and 2 tbsp capers
• 4 güero chilies (or mild banana peppers)
• 2 bay leaves and 1 tsp dried oregano
• 4 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• 2 limes
• Salt, pepper

Instructions

1. Score the tomatoes crosswise, blanch for 30 sec., peel, seed and dice; cut the onion into thin half-rings and the garlic into thin slices.
2. Heat 3 tbsp olive oil in a wide pan and sauté the onion with the garlic over medium heat for 5 min. until soft and fragrant but still pale.
3. Add the tomatoes, bay leaves and oregano and simmer uncovered for 12–15 min. until the sauce is thick and the oil separates at the edge.
4. Stir in the roughly chopped olives, the capers and the whole güero chilies and let steep for 5 min. so the sauce turns salty-fruity; only now season lightly with salt and pepper.
5. Add the patted-dry shrimp and let them poach over low heat for just 3–4 min. until pink throughout and just firm.
6. Remove the bay leaves, drizzle with the remaining olive oil and chopped parsley, and serve with white rice and lime wedges.