Prawn Veracruz

Here is a very quick and easy to make Mexican-inspired dish to expand the usual repertoire of Chillies and Fajitas. This one is just as simple with the majority of ingredients perhaps already in your cupboard. All you need is a bag of frozen (or fresh) prawns.

There are loads of variations of this dish. I based mine on this one, hardly changing anything at all. I think all I did was to increase the quantity. I just wanted to share this recipe with my Mum, first of all. Her name is Vera and she loves prawns, so I knew she’d appreciate this 🙂

PRAWN VERACRUZ

(Adapted from ‘Grab a Plate’)

1 pound large frozen prawns, defrosted and tails removed

2 large limes, one juiced, one cut into wedges

3 tablespoons olive oil

1 small onion, finely chopped

2 cloves of garlic, finely chopped

1 small jalapeño, seeds and pith removed, finely diced

1 can of chopped tomatoes

1/3 cup green pimento olives, halved

1-2 tablespoon coriander, torn, plus extra as garnish

Salt & pepper to taste

Any preferred rice to serve

I served with Tomato Rice and guacamole

Method:

  1. Add the prawns to a mixing bowl, squeeze juice from one lime and 1 tablespoon olive oil, gently massage the shrimp with your hands, cover with cling film and refrigerate for 15-30 minutes.
  2. Heat up the skillet over medium-high heat, add the rest of the olive oil. Then add the onions and cook for about 3 minutes. Add the jalapeño and cook for another minute or so, add the garlic and cook for 30 seconds. Lastly add the chopped tomatoes and continue cooking for 3-4 minutes.
  3. Add the olives and the prawns to the mixture. Cook for another 3-4 minutes, or until the prawns turn pink.
  4. Before serving, add chopped coriander and squeeze the lime juice.
  5. Serve with either plain rice, or go further and make Mexican Red Rice and Guacamole on the side.
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Mexican Red Rice

This rice dish is full of flavour and texture and is great side for almost any savoury Mexican dish or just on its own with avocado and tangy salsa.

MEXICAN RED RICE

Ingredients:

2 tablespoons vegetable oil

1 medium onion, finely chopped

1-1/2 cups uncooked long grain white rice

3 cloves garlic, minced

2-1/2 cups vegetarian/chicken stock (from the cubes is just fine)

400g passata/canned chopped tomatoes

1 teaspoon chilli powder

1/2 cup frozen petits pois

salt to taste

chopped spring onion/coriander for serving (optional)

Method:

  1. In a medium-sized saucepan, heat oil over medium heat. Add the chopped onion, sauté for a few minutes or until softened and translucent.
  2. Add the dry rice and continue cooking, stirring frequently, for about 5 minutes or until rice becomes a golden brown colour. Do not allow the rice to burn. Add the garlic to the rice and cook for one more minute.
  3. Add the passata/chopped tomatoes, chicken stock, petit pois, chilli powder and salt, mix well, lower heat and cover with a lid.
  4. Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.