Shrimp Veracruzana

Submitted by: Lesley Coulson Boveri

Serves: 4
Difficulty: Easy - for beginners

Preparation time:

Ingredients

2 teaspoons canola oil
1 bay leaf
1 medium onion, halved and thinly sliced
2 jalapeño peppers, seeded and very thinly sliced, or to taste
4 cloves garlic, minced
1 pound peeled and deveined raw shrimp (16 to 20 per pound)
3 medium tomatoes, diced
1/4 cup thinly sliced pitted green olives
1 lime, cut into 4 wedges

Method

1. Heat oil in a large nonstick skillet over medium heat.


2. Add bay leaf and cook for 1 minute.


3. Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes.


4. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes.


5. Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook

until the tomatoes are almost broken down, 2 to 3 minutes more.


6. Remove the bay leaf. Serve with lime wedges.

Comments

Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.