Shrimp and Crab Veracruzana
Prep Time
20mins
Time to Table
35mins
Servings
6
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
- 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.
- Calories:199
- Cholesterol:183
- Dietary Fiber:1
- Protein:23
- Sodium:1016
- Total Carbohydrate:6
- Total Fat:9
