Shrimp A La Veracruzana Recipe

Prepare the Verde Rice

Cook the verde rice by combining 1 cup of green rice with 2 cups of water, peas, and carrots in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until rice is tender.

Cook the Shrimp

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.

Add the Sauce

Stir in the diced tomatoes, green olives, capers, lime juice, salt, and black pepper. Cook for about 5 minutes until the tomatoes soften.

Combine Shrimp and Sauce

Add the shrimp to the skillet and cook until they turn pink and opaque, about 3-5 minutes. Stir in the chopped cilantro just before serving.

Serve

Serve the shrimp a la Veracruzana over the verde rice, garnished with additional cilantro if desired.