Growing up in El Paso, Texas we did not eat fish often. Actually it was more like never. I don’t think I tasted seafood until I was in my teens and waitressed at a seafood restaurant. The closest we had to seafood growing up was tuna fish and it was from a can. During Lent we usually ate tuna fish sandwiches for lunch and red enchiladas for dinner every Friday. It was a Lent ritual and one that I actually still crave.
My husband and children like fish, but they love shrimp even more so that is why I chose to make this dish with shrimp. If shrimp is not your favorite, this recipe works really well with red snapper or tilapia too.
This baked shrimp with tomatoes, tomatillos, olives, and capers tastes like Camarones a la Veracruzana at a fancy expensive restaurant, but it is actually very economical to make. This is a wonderful meal for Holy Week after work when there isn’t much time—its easy, healthy, and delicioso.
Serve with rice or pasta, a side salad, and some bread, and you will have a winning dinner.
Camarones a la Veracruzana
- 1 pound raw large shrimp, tail off, peeled, and deveined
- 1 cup cherry tomatoes
- 1 cup sweet golden tomatoes
- 3 tomatillos, husks removed, rinsed, and quartered
- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- ½ cup onion, chopped
- ½ cup pitted green olives, sliced
- 1 tablespoon capers, drained
- kosher salt
- ground black pepper
- snipped fresh cilantro
- lime wedges
- Thaw shrimp, if frozen. Preheat oven to 350 degrees F.
- In a large skillet cook tomatoes and tomatillos in hot oil over medium heat about 6 minutes or until softened and skins begin to split. Add garlic and onion and stir about 1 minute or until translucent.
- Remove from heat; stir in olives and capers.
- Transfer to a shallow baking dish.
- Season shrimp with salt and pepper; place shrimp on top of mixture in baking dish and bake uncovered for 25 minutes or until the shrimp are opaque. If you’d like your tomatoes to have an added roasted quality, place under a broiler for 1 minute.
- Sprinkle with cilantro and serve with lime wedges.
Written by Yvette / Photos by Yvette