Shrimp Vera Cruz Recipes

Steps:

• Heat the oil in a large non-stick skillet over medium heat.
• Saute the onion and garlic until tender, about 5 minutes; add tomatoes with liquid and the jalapeno pepper; simmer approximately 10 minutes.
• Add the shrimp and cook until the shrimp turn pink, approximately 3 to 4 minutes.
• In a small dish, combine the cornstarch with 1 tablespoon water and stir to blend; whisk into the skillet and stir until the sauce thickens, about 1 minute then stir in the cilantro.
• Divide the rice among 4 bowls, and top with equal portions of the shrimp and vegetable mixture.
• Garnish each dish with lime wedges and serve.

Steps:

• In a skillet, heat oil and add green peppers.
• Cook 3 minutes.
• Add garlic.
• Stir in corn and salsa.
• Bring to a boil.
• Stir in tomatoes and shrimp.
• Cook 1 minute.
• Stir in butter.
• Spoon over tortilla chips or rice.
• Garnish with cilantro and lime.

Steps:

• Cut bell pepper into 1-1/2"x1/2" strips. Heat 1 Tablespoon oil in a large saucepan. Add onion and green pepper strips. Cook until onion is tender but not browned. Add tomatoes, whole olives, capers, bay leaf, sugar and salt. Bring to a boil; reduce heat.
• Cover and simmer 20 minutes. Taste sauce and add more salt if needed. Heat 2 Tablespoons oil in another large skillet. Add shrimp.
• Cook over medium heat until shrimp turns pink, about 3 minutes. Sprinkle a few drops of lime juice over shrimp. Add sauce. Cook and stir 3 to 4 minutes longer. Serve immediately.

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Add shrimp, onions, chile, orange peel and thyme; cook 1 minute, stirring frequently.
• Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until shrimp are pink and sauce is slightly thickened.

Steps:

• Cook pasta as directed on package.
• Meanwhile, blend 1 can tomatoes and oregano in blender until smooth. Drain remaining can tomatoes; discard liquid. Cook and stir shrimp, in batches, in large nonstick skillet 2 min. Return shrimp to skillet. Add drained tomatoes, olives, jalapeños and carrots; cook 2 min. Stir in tomato sauce; bring to boil. Simmer on medium-low heat 2 min., stirring occasionally.
• Drain pasta. Add to skillet with cheeses; cook 3 min. or until mozzarella is melted and mixture is well blended and heated through, stirring constantly.

Steps:

• Mix all the ingredients except prawns.
• Spray a wok or skillet lightly with oil, medium heat.
• Add the vegetable ingredients and stir fry for apprx 7 minutes until heated through.
• Add Prawns on top, cover and cook for apprx 3-4 minutes or until the prawns are pink - Do not over cook the prawns.

Steps:

• Combine 6 cups water, 2 cups rice, and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil over high heat. Reduce heat to medium, cover, and cook just until rice is tender, about 30 minutes. Stir in corn, then drain. Transfer rice mixture to large bowl. Refrigerate until cold, stirring occasionally, about 1 hour. Mix in green onions, bell peppers, and olives.
• Boil shrimp in large pot of boiling salted water until cooked through, about 3 minutes. Drain; set aside. Blend salsa, oil, lime juice, cumin, and lime peel in processor until dressing is smooth. Stir half of dressing into rice mixture. (Can be made up to 8 hours ahead. Cover shrimp, rice mixture, and remaining dressing separately and chill.)
• Mix shrimp and remaining dressing into rice mixture. Season salad with salt and pepper. Transfer salad to large platter. Garnish with lime wedges.