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Spicy Veracruz-Style Shrimp
with Brown Rice
35 MIN
2 Servings
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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NutritionPER SERVING
-
Calories490 Cals (est.)
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fresh
ingredients
Title
-
10 oz Shrimp
- 4 oz Grape Or Cherry Tomatoes
- 4 oz Sweet Peppers
- 2 Scallions
- 1 Lime
- 1 Tbsp Capers
- 1 oz Sliced Pickled Jalapeño Pepper
-
1 tsp Whole Dried Oregano
-
1½ Tbsps Golden Raisins
- 2 Tbsps Verjus Rouge
- ½ cup Brown Rice
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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