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Camarones a la Veracruzana con Arroz Verde Recipe

Camarones a la Veracruzana con Arroz Verde

Large shrimp simmer in a lively Veracruz-style tomato sauce with olives, capers, garlic, onion, and jalapeño, then are served with fluffy Mexican green rice made with poblano and cilantro. This colorful recipe yields 4 servings and takes about 55–60 minutes from start to finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Camarones a la Veracruzana
  • 1 1/2 tablespoons Olive oil
  • 1/2 medium White onion, finely chopped
  • 3 cloves Garlic, minced
  • 1 jalapeño Jalapeño, seeded and finely chopped
  • 1 14-15 ounce can Diced tomatoes with juices
  • 1/2 cup Pitted green olives, sliced or roughly chopped
  • 1 tablespoon Capers, drained
  • 1/2 cup Dry white wine or low-sodium chicken stock
  • 1 pound Large shrimp, peeled and deveined
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 2 tablespoons Fresh cilantro, chopped
  • 1 tablespoon, optional Fresh lime juice
Arroz Verde
  • 1 cup Long-grain white rice
  • 1 tablespoon Neutral oil or olive oil
  • 1/4 medium White onion
  • 1 clove Garlic
  • 1 poblano Poblano chile, roasted or charred, peeled and seeded
  • 1 packed cup Fresh cilantro leaves and tender stems
  • 1/2 cup, optional Fresh spinach leaves
  • 2 cups Low-sodium chicken stock or vegetable stock
  • 1/2 teaspoon, or to taste Salt

Method
 

Step-by-Step
  1. Blend the roasted poblano, cilantro, spinach if using, onion, garlic, and about 1/2 cup of the stock until smooth.
  2. Rinse the rice under cold water until the water runs mostly clear, then drain thoroughly.
  3. Heat the rice oil in a saucepan over medium heat. Add the rice and cook for 4–6 minutes, stirring often, until the grains are lightly golden and separate.
  4. Carefully stir in the green purée and cook for 2–3 minutes, until it slightly darkens and loses its raw smell. Add the remaining stock and salt.
  5. Bring the rice to a boil, cover, reduce the heat to low, and cook for 15–18 minutes, until the liquid is absorbed and the rice is tender. Remove from the heat and let it stand covered for 10 minutes, then fluff with a fork.
  6. While the rice cooks, heat the olive oil for the shrimp in a large skillet over medium heat. Sauté the chopped onion for 3–4 minutes, until softened.
  7. Add the garlic and jalapeño and cook for about 30 seconds, just until fragrant.
  8. Stir in the tomatoes, olives, capers, wine or stock, salt, and pepper. Simmer uncovered for 8–10 minutes so the sauce reduces slightly and the flavors combine.
  9. Add the shrimp in a single layer and simmer gently for 3–5 minutes, turning once, until they are opaque and curled. Avoid cooking them longer than needed.
  10. Stir in the chopped cilantro and optional lime juice. Spoon the shrimp and sauce over or beside the green rice and serve immediately.

Notes

Add shrimp only after the Veracruz sauce has reduced, since overcooking can make them rubbery. For a lighter diet-oriented preparation, use low-sodium stock, reduce the olives to 1/3 cup, and use 1 tablespoon of oil total between the rice and shrimp. Refrigerate leftovers promptly and store for up to 2 days.