Recipe and Photo by Chef Erin Coopey,

Camarones a la Veracruzana (Shrimp Veracruz)

Serves: 4


  • 2 tbsp olive oil
  • 1 large green bell pepper, cut into thin strips
  • 1 large yellow bell pepper, cut into thin strips
  • 1 medium white onion, cut in half and sliced (about 1 ½ cups)
  • 1 clove garlic, crushed
  • 2 (14.5-oz) cans stewed tomatoes
  • ¼ cup sliced pimento-stuffed olives
  • ¼ green jalapeño pepper sauce or green taco sauce
  • ½ tsp Mexican Oregano
  • 2 tbsp lime juice
  • ½ tsp salt
  • 1 pound medium shrimp, peeled and deveined
  • ¼ cup chopped cilantro
  • 3 cups cooked white rice
  • cilantro sprigs for garnish


  1. Heat oil in a 12-inch skillet over medium heat; add bell peppers and onion and cook until tender-crisp, about 5 minutes. Stir in garlic and cook 2 minutes.
  2. Add tomatoes with their liquid, olives, green sauce, lime juice, salt and bring to a boil. Add shrimp, reduce heat to low, cover, and simmer 3 to 5 minutes, until shrimp is pink, stirring occasionally.
  3. Stir in chopped cilantro. Serve with rice and garnish with cilantro sprigs.