Veracruz-Style Shrimp & Vegetables with Farro

Veracruz-Style Shrimp & Vegetables

with Farro

30 MIN
2 Servings
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  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
  • with Extra Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Extra Shrimp

    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.

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    • Nutrition
      PER SERVING
    • Calories
      500 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Veracruz-Style Shrimp & Vegetables with Farro
    Title
    • 1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
    • 4 oz Grape Tomatoes
    • 4 oz Sweet Peppers
    • 1 Red Onion
    • 1 Tbsp Capers
    • 1 Lemon
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 1 tsp Whole Dried Oregano
    • 1½ Tbsps Golden Raisins
    • ½ cup Semi-Pearled Farro
    Cook the farro:
    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.

    Prepare the ingredients:
    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 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). Halve the lime crosswise. Quarter and deseed the lemon. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. 

    Prepare the shrimp & start the sauce:
    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. 

    Cook the shrimp & finish the sauce:
    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. 

    Finish the farro & serve your dish:
    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

    Cook the farro:
    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 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). Halve the lime crosswise. Quarter and deseed the lemon. 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, 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. 

    Cook the shrimp & finish the sauce:
    Finish the farro & serve your dish:
    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!

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