Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Veracruz-Style Shrimp & Vegetables
with Farro
30 MIN
2 Servings
From the Test Kitchen
In our spin on shrimp a la Veracruzana—a specialty from the historic Mexican coastal city—shrimp is tossed in a bright, spicy sauce filled with juicy tomatoes, pickled jalapeños, briny capers, and more. It’s all served over hearty farro, which deliciously soaks up any extra sauce.
10 green SmartPoints® per serving
8 blue SmartPoints® per serving
4 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
CLICK FOR RECIPE CARD
Dietary Information
WW Recommended
500 Calories Or Less
Mediterranean Diet
-
NutritionPER SERVING
-
Calories420 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Tail-On Shrimp (Peeled & Deveined)
-
4 oz Grape Tomatoes
-
4 oz Sweet Peppers
-
1 Red Onion
-
1 Lemon
-
1 oz Sliced Pickled Jalapeño Pepper
-
1 Tbsp Capers
-
1½ Tbsps Golden Raisins
-
1 tsp Whole Dried Oregano
-
½ cup Semi-Pearled Farro
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Combine the sliced sweet peppers and sliced onion in a bowl. Halve the tomatoes; place in a bowl and season with salt and pepper. Zest the lemon to get 1 teaspoon (or use the small side of a box grater). Quarter and deseed the lemon. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.
3
Prepare the shrimp & start the sauce:
Pat the shrimp dry with paper towels (remove the tails, if desired). In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced sweet peppers and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the seasoned tomatoes, oregano, raisins, capers, 1/4 cup of water (carefully, as the liquid may splatter), 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 pressing down on 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 prepared shrimp in an even layer on top of the sauce; season with salt and pepper. Loosely cover the pan with 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 lemon wedges. Taste, then season with salt and pepper if desired.
5
Finish the farro & serve your dish:
To the pot of cooked farro, add the lemon zest and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Serve the cooked shrimp and sauce over the finished farro. Serve the remaining lemon wedges on the side. Enjoy!
1
Cook the farro:
Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Combine the sliced sweet peppers and sliced onion in a bowl. Halve the tomatoes; place in a bowl and season with salt and pepper. Zest the lemon to get 1 teaspoon (or use the small side of a box grater). Quarter and deseed the lemon. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.
3
Prepare the shrimp & start the sauce:
Pat the shrimp dry with paper towels (remove the tails, if desired). In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced sweet peppers and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the seasoned tomatoes, oregano, raisins, capers, 1/4 cup of water (carefully, as the liquid may splatter), 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 pressing down on 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 prepared shrimp in an even layer on top of the sauce; season with salt and pepper. Loosely cover the pan with 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 lemon wedges. Taste, then season with salt and pepper if desired.
5
Finish the farro & serve your dish:
To the pot of cooked farro, add the lemon zest and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Serve the cooked shrimp and sauce over the finished farro. Serve the remaining lemon wedges on the side. Enjoy!
Tips from Home Chefs