Shrimp Veracruz

Summer isn't hot enough. This dish makes it hotter!

One of my favorite Latin dishes is shrimp Veracruz, but I never order it because when I eat Mexican food, I’m always after salty chips, sour cream, and tons of cheese. This dish, however, is actually healthy! Really! And it’s soooo good.

As always, it’s customizable too. Mr. Gorilla doesn’t really like things spicy, so I only used one jalapeno, and I took out the seeds. If you want more heat, use as many jalapenos as you dare, and leave the seeds in. Go ahead, I dare you. If you think you’re such a tough guy, use Habaneros instead. But really, don’t go over the top with the spicy. There is such a beautiful melange of flavors here, you really don’t want to overpower it with heat. Melange. Like that?

Shrimp Veracruz

Ingredients:
1/2 pound shrimp, peeled, deveined

juice of 1 lime

salt and pepper

2 tablespoons olive oil

2 cloves garlic, pressed

3/4 cup chopped onion

1/2 red bell pepper, chopped

1 jalapeno, seeded, chopped

1 cup vegetable broth

6 Roma tomatoes, chopped

cumin, chili powder, salt, pepper, oregano to taste

1 teaspoon cornstarch

1 teaspoon water

1/3 cup cilantro

Directions:

Combine shrimp, lime juice, salt, and pepper in a bowl, toss to coat. Don’t use your hands if you have a paper cut. You’ll see. Let it soak while you’re chopping the other stuff, about 15 minutes. Unload the dishwasher if you have extra time, showoff.

Heat olive oil in a large pan over medium heat. Saute onion and pepper for 3 minutes. Add garlic, then saute until tender.

Add the jalapeno, broth, tomatoes, spices, and simmer on medium-low for about 10 minutes. Taste it every so often, and adjust seasoning as necessary.

Dump in the shrimp, juice and all. Mix the cornstarch and water, and add that too. Bring it all to a boil, then reduce heat and simmer until the shrimp are done.

Stir in cilantro, reserving a few sprigs for garnish.

Serve over rice.

I told you it was good!

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