Spicy Veracruz-Style Shrimp with Brown Rice
Mediterranean Diet

Spicy Veracruz-Style Shrimp

with Brown Rice

35 MIN
2 Servings
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From the Test Kitchen

In our take on shrimp a la Veracruzana—a specialty from the historic Mexican coastal city—shrimp is tossed in a spicy fresh tomato sauce filled with crisp peppers, briny capers, and more. It’s all served over hearty brown rice, which deliciously soaks up any extra sauce.

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  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
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fresh
ingredients
Spicy Veracruz-Style Shrimp with Brown Rice
Title
time-saving
tips & techniques
Cherry Tomatoes
Capers
How To: Get Perfect Citrus Zest
Pickled Jalapeño Peppers
Verjus Rouge
How To: Chop Scallions
Brown Rice
Sweet Pepper
How to Cook Your Grains "Pasta" Style
Lime
Scallions
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice:
1 Cook the rice:

Fill a medium pot with water; add a big pinch of salt. Heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the tomatoes; place in a bowl and season with salt and pepper.  Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.

Start the sauce:
3 Start the sauce:

While the rice continues to cook, pat the shrimp dry with paper towels. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced sweet peppers and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the seasoned tomatoes, oregano, raisins, capers, verjus (carefully, as the liquid may splatter), 1/4 cup of water, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently and smashing the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly softened.

Cook the shrimp & finish the sauce:
4 Cook the shrimp & finish the sauce:

Place the shrimp in an even layer on top of the sauce; season with salt and pepper. Loosely cover the pan with aluminum foil and cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Remove the foil and continue to cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste.

Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

To the pot of cooked rice, add the lime zest and 2 teaspoons of olive oil. Season with salt and pepper and stir to combine. Serve the cooked shrimp and sauce over the finished rice. Garnish with the sliced green tops of the scallions. Serve with the remaining lime wedges on the side. Enjoy!  

 

Tips from Home Chefs

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Spicy Veracruz-Style Shrimp

Cook the rice:
1 Cook the rice:

Fill a medium pot with water; add a big pinch of salt. Heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the tomatoes; place in a bowl and season with salt and pepper.  Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.

Prepare the ingredients:
Start the sauce:
3 Start the sauce:

While the rice continues to cook, pat the shrimp dry with paper towels. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced sweet peppers and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the seasoned tomatoes, oregano, raisins, capers, verjus (carefully, as the liquid may splatter), 1/4 cup of water, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently and smashing the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly softened.

4 Cook the shrimp & finish the sauce:

Place the shrimp in an even layer on top of the sauce; season with salt and pepper. Loosely cover the pan with aluminum foil and cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Remove the foil and continue to cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste.

Cook the shrimp & finish the sauce:
Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

To the pot of cooked rice, add the lime zest and 2 teaspoons of olive oil. Season with salt and pepper and stir to combine. Serve the cooked shrimp and sauce over the finished rice. Garnish with the sliced green tops of the scallions. Serve with the remaining lime wedges on the side. Enjoy!  

 

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