2009 May | Alaskan Harvest Seafood Blog

Shrimp Veracruzana

This is a gorgeous, spicy recipe that can be put together in half an hour. There are a number of variations - mine is a little sweeter than some, and with an extra kick. My husband described it as “a tangy puttanesca with shrimp.”

You will need:

1 lb. thawed shrimp, peeled and deveined
4 roma tomatoes, chopped
5 garlic cloves, smashed and sliced
1 small onion, chopped
1/2 cup salsa (whatever’s in the fridge)
1/2 cup raisins
1/2 cup (or more) spicy Sicilian green olives, pitted and chunked
2 T capers (with juice)
1 T sugar
2 T lime juice
saffron threads
2 bay leaves
salt and pepper
cilantro
hot sauce (I use a wonderful thai chili/habanero blend for real kick)
rice

1. Prep the shrimp and get the rice cooking.

2. In a deep skillet (I use a wok), heat a healthy splash of olive oil over medium-high, and saute the tomatoes, garlic, and onions until the onions are translucent.

3. Add the rest of the ingredients (shrimp excluded) and adjust the seasonings. Allow the mixture to come to a low boil; add a splash of water if the sauce is too thick.

4. Once the rice is ready, toss the shrimp into the sauce and let them cook just until their color changes and they begin to curl. Taste one - be careful not to overcook them. They’re just right when they’re still sweet and not at all chewy.

5. Serve immediately over rice and garnish with cilantro. I served mine with slices of fresh, ripe avocado and hot tortillas smeared with goat cheese mashed together with chipotle adobo and garlic. Yum!

The above photo comes from a great seafood blog detailing a different variation on shrimp Veracruzana. Check out Rachel’s Bite!

Like This Post? Share With Others:

Close Bookmark and Share This Page

Save to Browser Favorites / Bookmarks

Email This to a Friend

Link to This:

If you like this then please subscribe to the RSS Feed.

Comments (0)

Alaskan Seafood Sent to Food Banks Around the World

Filed under: News — Tags: aid, Alaskan canned salmon, Alaskan Seafood, ASMI, canned fish, food assistance, food banks, global issues, world hunger —

Canned Alaskan pink salmon, with its high protein content and beneficial Omega-3 fatty acids, is a key component of a number of international food aid programs sponsored by the Alaska Seafood Marketing Institute (ASMI). The initiative began in 2005, and has grown considerably, as demand continues to outstretch supply. The long shelf life and nutritional content make the fish an ideal food for supporting needy food banks in a number of countries and communities where hunger is a problem, including within the United States.

A variety of projects, including disaster relief and child care programs in places as diverse as Cambodia, Jamaica, Guatemala, Bolivia, and Swaziland, have benefited from canned Alaskan salmon. School lunch programs in the U.S. have also used the resource to positive effect.

Canned salmon is an especially good choice for children, as the protein and beneficial fats in the fish are easily metabolized by people of all ages.