Spicy Shrimp | 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!

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Spicy Grilled Shrimp

Filed under: Seafood Recipes, Shrimp Recipes — Tags: Grilled Shrimp, Shrimp, Shrimp Recipe, Spicy Grilled Shrimp, Spicy Shrimp —

• 2 pounds Alaskan spot shrimp, peeled and de-veined
• Marinade
• 3/4 cup olive oil
• 1/4 cup white wine vinegar or lemon juice
• 4 cloves garlic, minced
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder

Preparation Instructions

1. Place shrimp in non-reactive dish. Wisk marinade ingredients together and pour over shrimp, turning shrimp to coat. Cover and refrigerate several hours or more, turning occasionally.
2. Preheat grill to high. Discard marinade or boil and use for basting. Thread shrimp onto skewers and grill about 6 minutes, turning at least once and basting with boiled marinade, if desired. Alternatively, place shrimp on broiler pan and broil as above (approximately 3 minutes per side), 3 to 5 inches from source of heat.