Matteo’s Recipes - Taste of Veracruz

Camarón a la Veracruzana: A Taste of the Coast

Ciao Ragazzi. The sea gives us gifts. It is up to us to honor them. Camarón a la Veracruzana is one of Mexico’s finest offerings—shrimp bathed in a sauce that is both Spanish and indigenous, a meeting of worlds, old and new. Tomatoes, olives, capers, chiles. Bright, briny, full of fire. A dish that smells like the ocean and tastes like history.

Ingredients (Serves 4)

• 1 lb large shrimp, peeled and deveined

• 3 tablespoons olive oil

• 1 white onion, thinly sliced

• 3 garlic cloves, minced

• 4 Roma tomatoes, diced

• 1/2 cup green olives, sliced

• 2 tablespoons capers, rinsed

• 1 jalapeño or serrano chile, thinly sliced

• 1/2 cup dry white wine

• 1 teaspoon dried oregano (preferably Mexican)

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon smoked paprika

• 1 bay leaf

• 1/2 cup seafood or vegetable broth

• Fresh cilantro, for garnish

• Lime wedges, for serving

• Steamed white rice or warm corn tortillas, for serving

Instructions

1. Sauté the aromatics – Heat the olive oil in a large skillet over medium heat. Add the onion and garlic. Cook until soft, fragrant, golden. Do not rush. Good smells mean good flavors are coming.

2. Build the sauce – Stir in the tomatoes, olives, capers, and sliced chile. Let them cook until the tomatoes break down, the sauce thickens, and the flavors deepen—about 10 minutes. Add the white wine. Let it bubble and sing until it reduces by half.

3. Season and simmer – Stir in the oregano, salt, black pepper, smoked paprika, and bay leaf. Pour in the broth. Simmer gently for another 10 minutes. The sauce should taste like the sea, bright and alive.

4. Cook the shrimp – Add the shrimp to the pan. Stir gently, just until they turn pink and curl—no more than 3-4 minutes. Overcooked shrimp are a crime.

5. Finish and serve – Remove from heat. Sprinkle with fresh cilantro. Serve with lime wedges, rice, or warm tortillas. Eat immediately. The ocean waits for no one.

Camarón a la Veracruzana is a dish of movement. The waves brought the flavors together, the fire fused them into something new. Simple ingredients, bold flavors, and just enough time to let them shine. That is the secret of good cooking.