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Skillet Shrimp with Green Olive, Caper and Jalapeño Sauce
With tomatoes, capers, olives and bay, camarones a la veracruzana, or Veracruz-style shrimp, from the Gulf Coast of Mexico shows the Spanish influence on the region’s cuisine, but the jalapeño chili and white onion give the flavors a Mexican timbre. This one-skillet main comes together easily in under an hour. It pairs perfectly with tortillas, rice and beans.
4
Servings
Tip
Don’t cover the skillet after adding the shrimp. This allows the sauce to reduce and thicken slightly for more concentrated flavor and a consistency that clings lightly to the shrimp.
40 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil
-
4
medium garlic cloves, minced
Directions
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01In a 12-inch skillet over medium, combine the oil and garlic; cook, stirring, until the garlic is lightly browned, about 2 minutes. Add the onion and ¼ teaspoon salt; cook, stirring occasionally, until lightly browned and beginning to soften, 5 to 7 minutes. Stir in the tomatoes with juices, olives, capers and brine, half of the jalapeño, the bay, ¼ teaspoon pepper and ¼ cup water. Cover and cook over medium, stirring occasionally, until the onion has fully softened, about 10 minutes.
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February 23, 2024
Great sauce!
Made a written and it was great! I had a lime at the ready for finish as suggested by a coyote other reviews, but I did not think it needed it. It made friend on the tangyness of your caper brine. Also, i think this could be very good with chicken versus shrimp!
January 3, 2024
Really Good
The shrimp came out awesome. We served it with yellow rice and flour tortillas. The only thing I would recommend would be to add some lime juice when serving and a hair more salt.
February 1, 2024
Very good!
Really liked this. Totally agree it needs a little bit of lime at the end.
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