Veracruz style shrimp over quinoa is/was for dinner! Yum, right?
First things first…what or where is Veracruz? It’s a coastal state in Mexico. Naturally cuisine from coastal areas involve seafood. I used jumbo shrimp. Then add all of those delicious Mexican flavors like dried oregano, cilantro, and jalapeños. That’s not all folks! Add some bell pepper, tomatoes, lemon (of course), spicy paprika, salt and pepper and done! It’s a somewhat spicy dish balanced by sweetness from the slowly softened bell pepper and shrimp goodness. Then there’s the tart acid from lemon zest and juice and tomatoes. Drool. Oh yeah, I served it on top of quinoa with a side of crusty wheat French bread. Why quinoa? Well I usually serve it on white rice but quinoa is healthier and more complex. Other options? I thought about cous-cous or brown rice. All worthy options! Drool again.
I know this is lengthy but let me tell you very quickly why I made this. I made this because I’m currently operating on one and a half legs. Figuratively not literally. Aaand, my dear dear Justin has waited on me hand and foot for these past two weeks(again figuratively). I was operating on one leg for awhile so I asked him, “when I can actually move again, what do you want me to cook for you?”
“Veracruz style shrimp!” he responded without hesitation
This was the first meal I ever cooked him about 6 and a half years ago. Ah, memories. Anyway, thank you for everything Justin. I love you more than I love this meal.
No salt added Diced tomatoes
No salt added Tomato sauce
Variety of bell peppers
Cilantro for garnish
Salt and pepper
Soften bell peppers, onions, garlic and crushes chili. Season with all spices to taste. Add lemon zest, juice, tomato sauce and dices tomatoes. Bring to boil, reduce to simmer. After about 20 minutes nestle in shrimp for about 5-10 minutes with heat on low.
Serve on fluffy quinoa with some cilantro on top, and crusty bread on side!