This traditional Mexican recipe comes from the gulf coast city of Veracruz where it is typically made with red snapper. We have adapted this recipe to work with shrimp, which makes up a large part of the coastal cuisine in Mexico. This recipe is tangy, briney, and bright thanks to tomatoes, capers, olives, and pickled peppers.
- 1 lb peeled, deveined shrimp
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 (28 oz) can crushed tomatoes
- 2 tbsp capers, rinsed
- ¼ cup pickled peppers, sliced
- 1 tsp oregano
- 2 sprigs thyme
- ½ cup pitted green olives
- 1 cup long grain white rice
1) Divide 1 chopped onion, 2 minced garlic cloves, and 1 tbsp olive oil between 2 Suvie pans. Place pans in Suvie and broil for 10 minutes, stirring halfway through.
2) While the onion broils, pat 1 lb shrimp dry and season with salt and pepper. Remove pans from your Suvie and divide 28 oz crushed tomatoes, 2 tbsp capers, 1/4 cup pickled peppers, 1 tsp oregano, 2 sprigs thyme, and 1/2 cup green olives between the two pans.
3) Add shrimp to sauce and stir to combine.
4) Place pans in Suvie, input settings, and cook now.
Suvie Cook Settings
Bottom Zone: Bake at 400°F for 25 minutes
Top Zone: Bake at 400°F for 25 minutes
5) Place 1 cup long grain white rice in the Suvie rice pot (black handles), cover pot with lid, and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now
Suvie Starch Cooker Settings
Rice, Long Grain, 1 Cup
6) After the shrimp has finished cooking, remove all pans from your Suvie. Remove and discard thyme sprigs. Season to taste with salt and pepper. Fluff rice with a fork. Divide shrimp and rice between plates, spooning sauce over each serving.
Nutritional Information per serving (4 servings per recipe): Calories 365, Total Fat 5g, Total Carbohydrates 55g, Total Sodium 1125mg, Total Protein 21g