Mexico

Mexico #5 Camarones a al Veracruzana (Shrimp Veracruz)

In my search for interesting recipes for this blog, I found this easy shrimp dish that originated in the state of Veracruz which stretches along the coast of the Gulf of Mexico.  Seafood dishes that are “Veracruzana” include onions, tomatoes, garlic, chilies and olives.  This is a just a small example of the wonderful cuisine of the many regions of Mexico and its diversity beyond the typical tacos and enchiladas.  To make this, you cut onions in rings, then halve them and saute in butter and oil along with sliced garlic.  Add green peppers cut in rings, and thinly sliced serrano peppers (seeds removed).  While this is simmering, roast whole fresh tomatoes under the broiler for 6-7 minutes.  Remove skins then coarsely chop and add to the pepper mixture.  Add shrimp and olives then cover the pan and cook until the shrimp are pink and cooked through.  Season with salt and pepper and serve over rice.  The state of Veracruz promotes and celebrates its cuisine for tourism with an annual Veracruz Cuisine Festival.  I won’t be going there anytime soon, but I did enjoy celebrating it in my own kitchen.