Veracruz-Style Shrimp with Vegetables & Brown Rice

Veracruz-Style Shrimp

with Vegetables & Brown Rice

Group Created with Sketch. 30 min
WW Approved Mediterranean 500 Calories Or Less i
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 420 Cals/serving

Inspired by the flavors of shrimp a la Veracruzana—a specialty from the historic Mexican coastal city—this vibrant dish features shrimp tossed in a spicy fresh tomato sauce filled with crisp peppers, briny capers, and more.
To learn more about WW and SmartPoints® visit ww.com
10 green SmartPoints®
9 blue SmartPoints®
3 purple SmartPoints®

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fresh
ingredients
Veracruz-Style Shrimp with Vegetables & Brown Rice
Title
  • 1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
  • 1⅛ cups Brown Rice
  • ½ lb Grape Tomatoes
  • ½ lb Sweet Peppers
  • 1 Lemon
  • 1 Red Onion
  • 1 Tbsp Capers
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 3 Tbsps Golden Raisins
  • 1 tsp Whole Dried Oregano
step-by-step
instructions
Cook the rice:
1 Cook the rice:

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 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:

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 in a bowl. Halve the tomatoes; place in a bowl and season with salt and pepper. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind, avoiding the white pith; mince the rind). 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 (if desired, remove the tails). In a large pan, heat 1 tablespoon 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 pan of 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 rice & serve your dish:
5 Finish the rice & serve your dish:

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

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Cook the rice:
1 Cook the rice:

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 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:

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 in a bowl. Halve the tomatoes; place in a bowl and season with salt and pepper. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind, avoiding the white pith; mince the rind). 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 (if desired, remove the tails). In a large pan, heat 1 tablespoon 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 pan of 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 rice & serve your dish:
5 Finish the rice & serve your dish:

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