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Recipe swap: Shrimp veracruz and apple scones

Most of us have our go-to recipes, be it for a mid-week lunch, a dinner party pleaser or a sumptuous cake that Nigella Lawson would be proud of. In case you’re stuck in a food rut, however, here are some of our readers’ fail-safe recipes from around the world to add to your repertoire. Bon appétit!


Shrimp veracruz 

Rachel Neal, American
“Shrimp Veracruz is one of my go-to recipes. It’s delicious, healthy and so simple. Add heat with extra jalapeños or crushed red pepper flakes. I like to serve it with couscous since it absorbs the flavour so well.”

Shrimp Veracruz (Serves 6)


• olive oil spray
• 1 medium white onion, finely chopped
• 1 average jalapeño pepper, cored, seeded and minced
• 1 medium garlic clove, minced
• 500 grams peeled and deveined large shrimp
• 4 medium tomatoes, cored and diced
• ½ teaspoon table salt
• ¼ teaspoon black pepper
• 1 tablespoon fresh lime juice
• 2 teaspoons fresh cilantro (coriander), minced


1. Coat a 30cm non-stick skillet with cooking spray. Sauté onion, jalapeños and garlic over medium-high heat for two minutes. Add shrimp and sauté for one minute, stirring frequently.
2. Add tomatoes, salt and pepper. Reduce heat to low and simmer until shrimp are cooked through, about 5 minutes.
3. Stir in the lime juice and cilantro. Simmer for one more minute to blend the flavours.
4. Serve with couscous.


Apple scones 

Julian Manch, British
“Scones are a brilliant, quintessentially British invention. This recipe elevates the humble scone to something a bit more interesting with the addition of sweet tangy apples.”

Apple Scones (Makes 10)


• 50 grams butter
• 250 grams plain flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• 30 grams caster sugar
• 150ml milk
• 1 egg
• 2 green cooking apples (peeled, cored, diced)
• clotted cream (to serve)


1. Preheat the oven to 200°C. Sieve the flour, baking powder and salt together. Rub the butter into the flour until it resembles breadcrumbs. Stir in the sugar and apples.
2. Pour in the milk and mix gently into a dough. Don’t over-mix.
3. Roll out on a floured surface to 3cm thick. Using a cutter, cut scones out and place on a floured baking tray.
4. Brush with beaten egg and bake for 16 minutes until they have risen and are just golden.
5. Serve warm with clotted cream.


Be Part of The Great Recipe Swap!
If you have a fail-safe recipe you’d like to submit for our next issue, please send an email titled “Great Recipe Swap” to Beate at contribute@expatliving.sg with your recipe, a photo of yourself, and a few words about your dish. Plus! If we publish your recipe in our magazine, you’ll be adding a great cookbook to your bookshelf. This month it’s Slow Cooker Made Simple, the perfect alternative to toiling over a hot stove in Singapore’s heat.