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Shrimp and Crab Veracruzana

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Prep Time

20mins

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Time to Table

35mins

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Servings

6

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Ingredients

  • 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

Ingredients

  • 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

Directions

  1. Heat the oil in a 12-inch non-stick skillet over medium-high heat.
  2. 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.
  3. Transfer to platter. Top with sour cream.
  • Calories:199
  • Cholesterol:183
  • Dietary Fiber:1
  • Protein:23
  • Sodium:1016
  • Total Carbohydrate:6
  • Total Fat:9

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