Shrimp Vera Cruz!

Shrimp Vera Cruz simmering away!! Lets eat!

Hi folks! Its been a while again. I've been traveling a lot with work, but have managed to do some cooking here at the house in Abingdon, VA. Recently while home, I saw an advertisement for a restuarant with some very nice dinner offerings. One of the dishes listed was called Shrimp Vera Cruz. I saw brief description for the dish and decided to try a creation of my own. Maybe we oughtta call this Shrimp Vera Harv instead! Anyway, I've tried it several times and made some refinements. It goes terrific served on top of fettucine or as a topping for other dishes like the cajun broiled swai that I prepare so often.
Give it a try and send me some feed back. I enjoy hearing from you all!. Thanks again for visiting Cooking With Harv! Enjoy!

Ingredients: (Serves Four)

Setup your ingredients for ease of preparation.

1 lb. - shrimp, peeled and deveined - (31/40 size)
3 - cloves garlic, fresh, crushed
1 cup - tomatoes - small cherry or grape, sliced or diced
6 leaves basil (fresh)
2 tbsp. - capers (small, drained)
1 - lemon (three thin slices, use remainder for garnish)
1 - tsp. lemon zest
1/4 cup olive oil
1/2 tsp. salt

Smell that basil!

Peel and devein the shrimp, set aside in the fridge to keep them chilled.
Cut the basil leaves into thin slices. This really releases the flavor and aroma of any herb. Crushing the leaves a little during the cooking also releases more flavor.


Zest your lemon first. You will need a teaspoon of zest for the dish during cooking.

Cut three thin slices of the lemon. Cut the thin slices into small pie shaped pieces. Set aside.
Slice or dice the tomatoes and crush the garlic. Gather the capers.
Once all ingredients have been staged, heat the olive oil in a nice sized pan or wok. I prefer to use a wok. It makes stirring and flipping the food over onto itself much easier and faster.

Now that the oil is hot, toss in the shrimp and salt. Allow this to sear, stirring frequently for one minute.
Add in ALL remaining ingredients. Continue cooking and stirring until shrimp has lightly firmed up and the tomatoes have reduced a little. This process takes only about 5 minutes.
You should now have a nice sauce in the bottom of the pan.

Serve over hot fettucine with a side salad and bread or serve the shrimp as a topping over oven broiled fish such as swai, tilapia, or cod. Enjoy!
Post your reviews or send me a note letting me know how you like it!

Remember to bookmark the Cooking With Harv Index page. It will take you to the list of favorites and updates any time a new dish comes out!.

http://www.cookingwithharv.blogspot.com/p/index-favorites-and-quick-index.html

Thanks again for stopping by Cooking With Harv. btw - Ask your friends to consider signing up. I would greatly appreciate the outcoming.
Thanks
Harvey M. (Just Harv)