Shrimp and Crab Veracruzana

Prep Time: 20 Minutes

Time to Table: 35 Minutes

Serves: 6


  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 3 garlic cloves, finely chopped
  • 4 Roma tomatoes, diced
  • 1/4 cup finely chopped parsley
  • 1 1/2 pounds medium shrimp, cleaned
  • 8 ounces premium crab lump meat
  • 2 Jalapenos, stemmed and seeded
  • 1/2 cup green olives, seeded and sliced
  • 1/2 teaspoon chicken bouillon granules
  • 1/8 teaspoon salt
  • 1/2 cup Daisy Sour Cream


Heat the oil in a 12-inch non-stick skillet over medium-high heat. Stir in the onions and cook for 1 to 2 minutes, stirring frequently, or until the onions are transparent. Add the garlic and cook for 30 seconds, stirring frequently. Add the tomatoes and parsley and cook for about 2 to 3 minutes, stirring frequently, or until the tomatoes are slightly cooked. Add the shrimp, crab, Jalapenos, green olives, chicken bouillon, and salt. Cook for about 2 to 4 minutes, or until the shrimp turns pink and becomes firm. Transfer to platter. Top with sour cream.