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. Traditionally, this dish is served with potatoes or rice, so we have provided cooking instructions for both.
- 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 lb new potatoes or 1 cup white rice
Stir together chopped onion, minced garlic, and olive oil in a Suvie pan. Insert pan into one of the top zones of your Suvie and broil for 10 minutes, stirring halfway through cooking.
While the onion broils, pat shrimp dry and season with salt and pepper.
Remove pan from your Suvie and stir in crushed tomatoes, capers, pickled peppers, oregano, thyme, and green olives. Add shrimp to sauce and stir to combine.
Place potatoes or rice in a starch pan. Insert all pans into your Suvie, fill reservoir, input settings, and cook now or schedule.
My Cook > Slow Cook Settings
LOW, 1 hour
Starch: 45 minutes for potatoes, 20 minutes for rice
After the shrimp has finished cooking, remove all pans from your Suvie. Remove and discard thyme sprigs. Season to taste with salt and pepper. Season potatoes or rice with salt and pepper to taste.
Divide shrimp and potatoes or rice between plates, spooning sauce over each serving.
Nutritional Information per serving with rice (4 servings per recipe): Calories 365, Total Fat 5g, Total Carbohydrates 55g, Total Sodium 1125mg, Total Protein 21g