Red Snapper Veracruz with Shrimp
Ingredients
| 1 medium onion, chopped | ||
| 1 carrot, peeled and chopped | ||
| 1/4 lb small shrimp | ||
| 2 lbs red snapper filets | ||
| 1 jalapeno pepper, seeded and chopped | ||
| 1 yellow or orange bell pepper, seeded and chopped | ||
| 2 tbs vegetable oil | ||
| 1 rib celery, chopped | ||
| 1/4 cup lemon juice | ||
| 1 (16 oz) can Italian plum tomatoes | ||
| 2 cloves garlic, minced | ||
| 1 tsp chili power | ||
| 2 tbs chopped parsley | ||
| kosher salt and black pepper to taste | ||
| 10 green olives, halved |
This is a Mexican version of sauteed red snapper. It is is seasoned with bell peppers, Serrano peppers, lemon juice, garlic, chili powder, green olives and highlighted with small shrimp.
- Add the vegetable oil to a saute pan and using medium heat, saute the onion, bell pepper, jalapeno, and carrot until tender, but not browned.
- Add tomatoes, lemon juice, garlic, chili powder, parsley, salt and pepper.
- Carefully place the red snapper fillets in the sauce, cover the pan ad simmer gently until just tender, about 10 Minutes.
- Add the olives and shrimp to the sauce at the last moment and heat through.
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