Why You’ll Love this Authentic Shrimp Veracruz with Green Rice
Every single bite of this authentic Shrimp Veracruz with Green Rice delivers a symphony of flavors that’ll transport you straight to the bustling port city of Veracruz, Mexico. I’m telling you, this dish combines tender butterflied shrimp with vibrant tomatoes, peppers, and aromatic herbs that create pure magic on your plate.
The green rice? Absolutely stunning.
What Ingredients are in Authentic Shrimp Veracruz with Green Rice?
This authentic Shrimp Veracruz with Green Rice brings together some seriously beautiful ingredients that work together like a perfectly choreographed dance. You’ll need fresh produce, quality seafood, and a handful of pantry staples that probably won’t break the bank. The ingredient list might look a bit long at first glance, but trust me when I say each component plays its own special role in creating this coastal Mexican masterpiece.
For the Veracruz Sauce:
- 2 tablespoons oil
- 2 large onions, peeled and sliced into rings
- 2 large green bell peppers, seeded and sliced into rings
- 2 cups fresh tomatoes (or canned)
- 2-3 whole jalapeños (or Serrano peppers)
- Salt and freshly ground black pepper, to taste
For the Shrimp:
- 1/2 cup butter (1 stick)
- 1/2 cup olive oil
- 6 garlic cloves, minced
- 3 pounds large shrimp, shelled, deveined and butterflied
- 1/2 cup dry white wine
For the Green Rice:
- 3 tablespoons oil
- 1 1/2 cups unconverted long-grain rice
- 6-8 Anaheim chilies, deveined and seeded
- 3 tablespoons fresh parsley, chopped
- 1 garlic clove
- 3 cups water
- Salt and freshly ground black pepper, to taste
For Garnish:
- Minced parsley
- 1 avocado, peeled, seeded, and thinly sliced
Now, here’s where things get interesting with ingredient selection. When it comes to the shrimp, bigger really is better here, so don’t skimp on size if you can help it. Those three pounds might seem like a lot, but remember, you’re feeding people who are going to want seconds. For the chilies, Anaheims are pretty mild, so if you’re feeling adventurous, you could swap in poblanos for a bit more heat. The rice situation is indispensable too, unconverted long-grain rice holds its shape beautifully and won’t turn into mush during that 25-30 minute simmer. And about those tomatoes, fresh is fantastic when they’re in season, but honestly, good quality canned tomatoes will work just fine and sometimes taste better than sad winter tomatoes.
How to Make this Authentic Shrimp Veracruz with Green Rice
Making this authentic Shrimp Veracruz with Green Rice is like conducting a three-part symphony, and honestly, the timing is everything. Start with the green rice because it’s going to need the longest cooking time, about 25-30 minutes of gentle simmering. Heat 3 tablespoons of oil in a large skillet over medium heat, then add your 1 1/2 cups of unconverted long-grain rice, stirring constantly until the oil gets absorbed.
While that’s happening, toss those 6-8 Anaheim chilies, 3 tablespoons of fresh parsley, and 1 garlic clove into a blender or food processor, then blend that green goodness into the rice. Add 3 cups of water, bring it to a boil, then reduce the heat and let it simmer away under a tight lid. The rice is done when all the liquid disappears and you can fluff it with a fork.
Now for the sauce, which is basically the heart and soul of this dish. Heat 2 tablespoons of oil in another large skillet and sauté those 2 large sliced onions and 2 large green bell peppers until they start to soften, about 5 minutes. Add your 2 cups of tomatoes, squeezing them with your hands to release all those juices, then toss in the 2-3 whole jalapeños. Here’s a pro tip: if you want some serious heat, puncture those chilies in several places, but if you’re cooking for people who think black pepper is spicy, maybe skip that step. Let this mixture simmer uncovered for 15 minutes, stirring occasionally, then set it aside while you tackle the shrimp.
The shrimp part is where things get exciting, and also where you can easily mess things up if you’re not paying attention. Heat 1/2 cup of butter and 1/2 cup of olive oil in a large skillet over medium heat, then add those 6 minced garlic cloves for just a brief sauté. Don’t let the garlic brown or you’ll have bitter, sad garlic that nobody wants. Add your 3 pounds of large shrimp and cook them for 5 minutes, stirring frequently so they cook evenly. Mix in that beautiful sauce you made earlier, then add 1/2 cup of dry white wine and let everything simmer for 2-3 minutes. For even better heat distribution and retention during the simmering process, consider using a cast iron Dutch oven which will maintain consistent temperature throughout the cooking. To serve, pack your green rice into a lightly oiled 6-cup ring mold, unmold it onto your serving platter like you’re some kind of culinary magician, then spoon the shrimp mixture into the center and around the rice. Finish with minced parsley and those thin avocado slices, and watch people’s faces light up when they see this masterpiece.
Authentic Shrimp Veracruz with Green Rice Substitutions and Variations
What happens when you’re craving this gorgeous dish but your pantry looks like a hurricane hit it, or maybe you’ve got dietary restrictions that make you feel like you’re playing ingredient Jenga? Don’t panic. I’ll swap jalapeños for poblanos, use chicken instead of shrimp, or substitute cauliflower rice for traditional rice. These tweaks keep the soul intact.
What to Serve with Authentic Shrimp Veracruz with Green Rice
While this dish practically screams “complete meal” with its vibrant shrimp nestled in that gorgeous green rice ring, I always feel like something’s missing when I serve it solo.
I love adding warm corn tortillas for scooping, maybe some black beans on the side, and definitely a crisp salad to cut through all that richness.
Final Thoughts
After years of dreaming about recreating that perfect plate of Camarones a la Veracruzana I spotted in food magazines, I can honestly say this recipe delivers everything you’d want from authentic Mexican coastal cuisine.
The vibrant green rice pairs beautifully with those succulent shrimp swimming in that rich, tomato-based sauce. Trust me, your dinner guests will be impressed.
