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Shrimp Veracruz (Feb Fresh Flavors '12)

Ingredients 

  • 2 tablespoons Olive Oil, divided
  • 2 cloves of garlic, chopped
  • 1 jalapeño pepper, cored, seeded and chopped
  • 1 cup Kalamata olive, (from TFM Olive Bar)
  • 1 tablespoon Capers, drained
  • 2 teaspoons fresh oregano, chopped
  • 1/3 cup Sauvignon Blanc
  • 1 pound fresh shrimp, peeled and deveined
  • 1 package Tomato Bisque

Preparation 

In a deep sauté pan or 3-quart saucepot, heat 1 tbsp olive oil on medium high heat for 2 minutes. Add garlic and jalapeño and sauté for one minute. Add olives, capers, and oregano; sauté for an additional minute. Lower heat to medium low and add wine; allow to reduce for 1 minute, then add shrimp and Tomato Bisque. Simmer slightly until heated through and shrimp turn pink. Drizzle remaining olive oil over the top just before serving.

Tip: Delicious served over rice or couscous!

Reviews 

Delish

This recipe is great for company, Shrimp gets cold fast when served alone. This dish stays hot and is very, very good - especially for company or a romantic dinner.

-Southern Mama, on 6/22/13

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