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.

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