Dean shares his recipe for Camarones a la Veracruzana

Cooking with Dean

WGN’s Dean Richards shares his recipe for Camarones a la Veracruzana (Shrimp Veracruz-Style)


  • 2 tbsp olive oil
  • 1/4 onion, diced
  • 2 tomatoes, diced (or 1 cup canned diced tomato)
  • 1 garlic clove, minced
  • 1/2 cup Spanish olives, whole or halved
  • 1 bay leaf
  • 1 tsp oregano
  • 1 pickled jalapeno, minced
  • 1 tsp capers (optional)
  • 1 lb shrimp (shells removed, deveined, washed)


Heat oil in a large skillet.

Add the onion.

Cook for 1 minute, or until translucent.

Add the tomatoes. With a potato masher, mash the tomatoes to a chunky consistency. If using canned diced tomatoes, skip the mashing.

Add the garlic, olives, bay leaf, oregano, pickled jalapenos, and capers (if using). Cook for 5 minutes.

Add the shrimp.

Cover and cook for 4 minutes.

Turn heat off and remove the lid.

Serve immediately. The olives add saltiness. That is why no salt is used in this recipe.

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