Shrimp Veracruz with Green Rice
Indulge in a vibrant and flavorful dish hailing from the rich culinary traditions of Veracruz, Mexico. This recipe features succulent shrimp sautéed in a zesty salsa ranchero made from fresh tomatoes, onions, and peppers, delivering a delightful spicy kick. Accompanying the shrimp is a colorful molded ring of green rice, prepared with blended Anaheim chilies, fresh parsley, and garlic, adding an aromatic twist to the meal. Topped with fresh avocado slices and a sprinkle of parsley, this dish is as visually appealing as it is delicious, making it an ideal centerpiece for special occasions. Originally inspired by a 1978 Bon Appetit article on Mexican country cooking, this recipe offers a taste of authentic Mexican flavors in every bite.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Oil
2 tablespoons (for sautéing)
Onions
2 large (peeled and sliced into rings)
Green Bell Peppers
2 large (seeded and sliced into rings)
Fresh Tomatoes
2 cups (or canned, squeezed to release juices)
Whole Jalapenos (or Serrano)
2-3 (punctured for spiciness)
Salt
to taste
Freshly Ground Black Pepper
to taste
Butter
½ cup (1 stick)
Olive Oil
½ cup
Garlic Cloves
6 (minced)
Shrimp
3 lbs (shelled, deveined, and butterflied)
Oil
3 tablespoons (for cooking the rice)
Unconverted Long-Grain Rice
1½ cups
Anaheim Chiles
6-8 (deveined and seeded)
Fresh Parsley
3 tablespoons (chopped)
Garlic Clove
1
Water
3 cups
Dry White Wine
½ cup
Minced Parsley
for garnish
Avocado
1 (peeled, seeded, and thinly sliced for garnish)
Instructions
1
For the Sauce: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the sliced onions and green bell peppers, sautéing until they begin to soften, about 5 minutes. Stir in the fresh tomatoes, squeezing them as you add them to release their juices. Add the whole jalapenos or Serrano chilies, puncturing them a few times for extra heat. Season with salt and pepper to taste, and simmer uncovered for 15 minutes, stirring occasionally until the sauce thickens. Once done, remove from heat and keep warm.
2
For the Shrimp: In a separate large skillet, heat ½ cup of butter along with ½ cup of olive oil over medium heat. Add the minced garlic and sauté briefly until fragrant, being careful not to brown it. Add the shelled, deveined, and butterflied shrimp, cooking for about 5 minutes while stirring frequently. Pour the salsa ranchero into the skillet with the shrimp, mixing well to combine the flavors. Cook for an additional 2-3 minutes and then set aside.
3
For the Rice: In another large skillet, heat 3 tablespoons of oil over medium heat. Add the long-grain rice and cook while stirring constantly until the oil is fully absorbed. In a blender or food processor, combine the prepared Anaheim chilies, chopped parsley, and one garlic clove; blend until smooth. Stir the mixture into the rice and continue to mix thoroughly. Increase the heat, add 3 cups of water, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover tightly, and let simmer for 25 to 30 minutes, or until the liquid is completely absorbed. Fluff the rice with a fork and season with salt and pepper to taste.
4
To Assemble: Lightly oil a 6-cup ring mold and pack the warm Arroz Verde firmly into the mold. Carefully unmold it onto a serving platter. Add the dry white wine to the shrimp mixture, allowing it to simmer for another 2-3 minutes. Remove the punctured chilies from the sauce, then spoon the shrimp mixture into the center of the rice mold. Finish by sprinkling fresh parsley on top and garnishing with thinly sliced avocado. Serve hot and enjoy a taste of Veracruz!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Shrimp Veracruz with Green Rice?
It is a vibrant Mexican dish featuring succulent shrimp sautéed in salsa ranchero, served inside a molded ring of aromatic green rice.
What are the primary ingredients in the salsa ranchero?
The sauce consists of onions, green bell peppers, fresh tomatoes, and whole jalapeno or Serrano chilies.
How is the Green Rice (Arroz Verde) prepared?
The rice is cooked with a blended mixture of Anaheim chilies, fresh parsley, and garlic to give it its signature color and flavor.
What type of shrimp is required for this recipe?
The recipe calls for 3 lbs of shrimp that are shelled, deveined, and butterflied.
How do you make the rice green?
The green color comes from blending 6-8 deveined and seeded Anaheim chiles with 3 tablespoons of fresh parsley and a garlic clove.
What kind of rice should be used?
The recipe recommends using 1.5 cups of unconverted long-grain rice.
Is this dish spicy?
Yes, it has a spicy kick from the whole jalapenos or Serrano chilies which are punctured to release heat into the sauce.
How many garlic cloves are used in total?
A total of 7 garlic cloves are used: 6 minced for the shrimp and 1 for the rice mixture.
What is the purpose of the ring mold?
A 6-cup ring mold is used to shape the rice into a decorative ring, allowing the shrimp mixture to be served in the center.
What fats are used to cook the shrimp?
The shrimp are sautéed in a combination of 1/2 cup butter and 1/2 cup olive oil.
How long does the rice need to simmer?
Once the liquid is added and boiling, the rice should simmer tightly covered for 25 to 30 minutes.
What should I do with the whole chilies before serving?
The punctured chilies should be removed from the sauce before spooning the shrimp into the rice mold.
Can I use canned tomatoes?
Yes, you can use 2 cups of either fresh or canned tomatoes, squeezed to release their juices.
What wine is used in the recipe?
The recipe calls for 1/2 cup of dry white wine, added to the shrimp mixture at the final assembly stage.
How do I garnish Shrimp Veracruz?
The dish is garnished with fresh minced parsley and one thinly sliced avocado.
Where does this recipe originate?
It is inspired by the culinary traditions of Veracruz, Mexico, and a 1978 Bon Appetit article on Mexican country cooking.
How many onions and peppers are needed for the sauce?
The sauce requires 2 large onions and 2 large green bell peppers, both sliced into rings.
What is the first step in making the sauce?
Heat 2 tablespoons of oil and sauté the onions and green bell peppers until they soften.
How long do the shrimp cook?
The shrimp are sautéed for about 5 minutes initially, then cooked for another 2-3 minutes once mixed with the sauce.
What is the specific preparation for the Anaheim chiles?
They must be deveined and seeded before being blended for the rice.
How much water is needed for the rice?
The recipe requires 3 cups of water for 1.5 cups of rice.
How do I prevent the garlic from burning?
Sauté the minced garlic briefly until fragrant and be careful not to let it brown.
What should the rice texture be like?
The rice should be cooked until the liquid is completely absorbed and then fluffed with a fork.
Is this dish suitable for special occasions?
Yes, the molded rice presentation and vibrant colors make it an ideal centerpiece for dinner parties.
What does 'butterflied' shrimp mean?
It means the shrimp are split down the back so they open up, which helps them cook evenly and look attractive.
How many whole chilies are used in the sauce?
The recipe calls for 2-3 whole jalapenos or Serrano chilies.
Should the rice be packed into the mold?
Yes, the warm Arroz Verde should be packed firmly into the oiled 6-cup ring mold to ensure it holds its shape.
What type of oil is used for the rice?
The recipe uses 3 tablespoons of oil specifically for cooking the rice.
Can I use Serrano peppers instead of Jalapenos?
Yes, Serrano chilies are a listed alternative if you want to use them in the salsa ranchero.
How much parsley is used in the rice blend?
The rice blend uses 3 tablespoons of chopped fresh parsley.