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Shrimp Veracruz

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Ingredients
  Olive oil 4 Tablespoon
  Jumbo shrimp 3 Pound, peeled and deveined
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Finely chopped green bell pepper 1⁄2 Cup (8 tbs)
  Finely chopped red bell pepper 1⁄2 Cup (8 tbs)
  Garlic 8 Clove (40 gm), finely chopped
  Crushed chili flakes 1 Teaspoon
  Dried oregano 1 Teaspoon
  Roma tomatoes 2 Medium, sliced
  White wine 1⁄4 Cup (4 tbs)
  Tomato sauce 1⁄2 Cup (8 tbs)
  Sliced black olives 1⁄2 Cup (8 tbs)
  Chicken broth 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1 Pinch
  Cornstarch 2 Teaspoon
  Water 2 Teaspoon
  Cooked rice 2 Cup (32 tbs)
Directions

MAKING
1. In a large sized skillet, heat oil.
2. Once hot, add shrimps and sauté on a medium flame for 30 seconds on each side. Remove on to a plate and keep aside.
3. In the same skillet, add peppers, onion, garlic, tomatoes and seasonings. Mix well and cook on a medium flame for 5 to 10 minutes or till they soften.
4. Add white wine and simmer till wine reduces to half its quantity.
5. Add chicken broth, olives and tomato sauce, mix well and simmer for 5 more minutes.
6. In a small bowl, combine cornstarch and water and mix well. Add this paste to simmering mixture and mix well.
7. Cook for few more minutes till it thickens, add sautéed shrimps and cook for 1 minute.

SERVING
8. Place over a bed of rice and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Shrimp
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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