Shrimp Vera Cruzano
Shrimp Vera Cruzano features tender shrimp cooked with sautéed vegetables and bold flavors of tomatoes, olives, and cilantro, served over rice for a vibrant, satisfying meal.
Ingredients
- 2 Tbsp. olive oil ⓘ
- 1 large chopped onion ⓘ
- 1 large chopped bell pepper ⓘ
- 2 garlic cloves, chopped ⓘ
- 1 c. sliced mushrooms ⓘ
- 2 large tomatoes, coarsely chopped ⓘ
- 1 small can sliced black olives
- 1 lb. whole shrimp, shelled and deveined ⓘ
- fresh cilantro ⓘ
- salt and pepper to taste ⓘ
- Mexican or wild rice ⓘ
Instructions
- Saute onion, bell pepper, and garlic in olive oil until just tender.
- Add mushrooms, tomatoes, and olives to the pan.
- Cook the mixture slowly over low heat.
- While vegetables are still crisp, add shrimp and cilantro.
- Season to taste with salt and pepper.
- Cook just until shrimp turn pink, then serve over rice.
Tips & Substitutions
For a richer flavor, consider adding a splash of lime juice or some diced jalapeño for heat. If fresh cilantro isn't available, parsley can be a good substitute. You can also switch out the shrimp for scallops or firm white fish for a different take. Ensure the shrimp are cooked just until pink to maintain their juiciness.
Serving Suggestions
Serve Shrimp Vera Cruzano over a bed of Mexican or wild rice for a hearty meal. Consider pairing it with a fresh salad or tortilla chips and salsa for a complete dining experience. This dish also pairs beautifully with Fast And Easy Shrimp And Rice for a delightful seafood feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently in a skillet over low heat to avoid overcooking the shrimp. You can add a splash of broth or water to help rehydrate the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Vera Cruzano contains roughly 309 calories, with 22g protein, 34g carbohydrates, and 10g fat. It is an excellent source of vitamin D (79% of the Daily Value), vitamin C (48% of the Daily Value), and protein (44% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 2590mg per serving (113% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp; just make sure to thaw them completely before cooking. Pat them dry to remove excess moisture, which helps achieve a better sear and flavor. Adjust cooking time slightly as frozen shrimp may take a minute longer to cook.
What can I substitute for black olives?
If you're not a fan of black olives, you can omit them entirely or substitute with green olives or capers for a different flavor profile. Both options will still add a nice briny element to the dish.
Is there a vegetarian version of Shrimp Vera Cruzano?
Absolutely! You can replace the shrimp with firm tofu or tempeh for a vegetarian version. Simply sauté the tofu or tempeh until golden before adding it to the vegetable mixture, ensuring it absorbs the flavors of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).