Veracruz-Style Shrimp & Vegetables with Brown Rice

Veracruz-Style Shrimp & Vegetables

with Brown Rice

30 MIN
4 Servings
Wellness at Blue Apron
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From the Test Kitchen

In our spin on shrimp a la Veracruzana—a specialty from the historic Mexican coastal city—tender shrimp are tossed in a bright, spicy sauce filled with juicy tomatoes, pickled jalapeño, briny capers, and more.
0-7 PersonalPoints range per serving
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Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.

Get Cooking

Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended 600 Calories Or Less
  • Nutrition
  • Calories
    400 Cals (est.)
Veracruz-Style Shrimp & Vegetables with Brown Rice
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 1⅛ cups Brown Rice
  • 1 14-Oz Can Whole Datterini Tomatoes
  • 1 Red Onion
  • 5 oz Baby Spinach
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Capers
  • 1 tsp Whole Dried Oregano
  • 3 Tbsps Golden Raisins
  • 2 Bell Peppers

Tips from Home Chefs

Cook the rice
1 Cook the rice

In a medium pot, combine the rice, raisins, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.

Prepare the ingredients
Prepare the shrimp & start the sauce
3 Prepare the shrimp & start the sauce

Pat the shrimp dry with paper towels; remove the tails. In a large, high-sided pan (or pot) pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced bell peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomatoes (carefully, as the liquid may splatter), oregano, capers, 1/2 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, 3 to 4 minutes, or until slightly thickened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted.

4 Cook the shrimp & serve your dish

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. Taste, then season with salt and pepper if desired. Serve the cooked shrimp and sauce over the cooked rice. Enjoy!

Cook the shrimp & serve your dish
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