Red Snapper Veracruz with Shrimp
|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.