Shrimp Veracruz Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl combine lime juice, kosher salt, black pepper and 1 tablespoon olive oil. Add shrimp and toss to coat. Marinate at room temperature for 10 minutes (do not exceed 20 minutes).

Make compound chili butter

In a small bowl, combine softened unsalted butter, ancho/guajillo chili powder, smoked paprika, minced garlic and sea salt. Stir until fully incorporated. Reserve 4 tablespoons for the broth and refrigerate any extra for another use.

Prepare cilantro puree

In a blender or food processor combine 1 cup cilantro, 3/4 cup cold water, 1 tablespoon lime juice and 1/4 teaspoon sea salt. Puree until completely smooth, scraping down sides as needed.

Freeze into ice

Pour the cilantro puree into an ice cube tray or shallow container. Freeze until solid, at least 3 hours (can be made ahead and kept up to 1 week). When serving, use 1-2 cilantro ice cubes per portion placed on hot broth to melt into a bright cilantro finish.

Sweat aromatics

Heat a wide skillet or sauté pan over medium heat. Add 1 tablespoon extra virgin olive oil. When shimmering, add sliced onion and cook, stirring occasionally, 4–5 minutes until soft and translucent but not browned. Add minced garlic and cook 30–45 seconds until fragrant.

Build the Veracruz base

Add diced tomatoes, sliced roasted poblano (or green bell) and red bell pepper to the pan. Cook, stirring, 4–5 minutes until the tomatoes begin to break down. Stir in tomato paste and cook 1 minute to remove raw flavor.

Deglaze and simmer

Pour in white wine to deglaze the pan, scraping any browned bits. Allow the wine to reduce by half, about 2–3 minutes. Add the chicken or seafood stock, olives, and capers (if using). Stir in 4 tablespoons of the prepared chili butter until melted and incorporated. Bring to a gentle simmer and taste; season with salt and pepper as needed.

Cook shrimp in broth

Increase heat to medium-high so the broth is at a lively simmer. Add marinated shrimp in a single layer, cooking 1–2 minutes per side (depending on size) until shrimp are opaque, pink, and just firm. Do not overcook. Spoon broth and vegetables over the shrimp as they cook to coat them with the chili butter broth.

Finish with cilantro ice and garnish

Remove pan from heat. Immediately add 1–2 cilantro ice cubes per serving (see serving instructions) into the hot broth so they melt and create a bright, chilled cilantro finish and slight emulsification. Stir gently to incorporate. Taste and adjust seasoning with more salt, pepper, or a squeeze of lime if desired. Sprinkle chopped cilantro leaves on top and drizzle with a little extra virgin olive oil.

Serve the Shrimp Veracruz family-style or plated: ladle shrimp and plenty of the chili butter broth with vegetables into shallow bowls. Place a cilantro ice cube or two in each bowl just before serving so it melts and brightens the sauce. Garnish with lime wedges and additional cilantro leaves. Serve with warm tortillas, rice, or crusty bread to soak up the broth.