Shrimp Vera Cruz

PaulaG's Note:

This recipe is from The New Family Cookbook for People with Diabetes. It is nice and flavorful and has one of my favorite components--quick. I made this with the tomatoes that have added chili; however, it can also be made with regular dice cut tomatoes. Hope you enjoy. Serve this with fresh bread and a side salad for a quick weeknight dinner.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 -2 teaspoon olive oil
• 1 medium onion, chopped
• 2 -4 garlic cloves, pressed
• 1 (14 ounce) can diced tomatoes with green chilies
• 1 medium jalapeno pepper, seeded and chopped
• 1 small green bell pepper, cut into thin strips
• 1 lb medium shrimp, peeled and deveined
• 1 tablespoon cornstarch
• 1/4 cup cilantro, coarsely chopped
• 2 cups hot cooked brown rice
• 1 lime, cut in wedges

Directions:

1. Heat the oil in a large non-stick skillet over medium heat.
2. Saute the onion and garlic until tender, about 5 minutes; add tomatoes with liquid and the jalapeno pepper; simmer approximately 10 minutes.
3. Add the shrimp and cook until the shrimp turn pink, approximately 3 to 4 minutes.
4. In a small dish, combine the cornstarch with 1 tablespoon water and stir to blend; whisk into the skillet and stir until the sauce thickens, about 1 minute then stir in the cilantro.
5. Divide the rice among 4 bowls, and top with equal portions of the shrimp and vegetable mixture.
6. Garnish each dish with lime wedges and serve.

Reviews

[Karen Elizabeth]

Quick and simple, this made a delicious supper for DH and I with very little effort. Made exactly as directed, using canned tomatoes with chillies added, we enjoyed the spice that makes itself felt without overwhelming. I served it on spaghetti, though it would go equally well on rice, very very good, Paula! Thank you for this one.

[MsSally]

This was an awsome dish. We all loved it including my 4 yo. I servedit over brown rice and used regular diced tomatoes and 1 jalapeno.

[chia]

this review is way overdue , i've made this twice. the first time, last summer, i made it exactly but added some cumin and chili powder. i also used spicy basil instead of cilantro. i made it again last night using the same additions, but using fresh grown peppers and tomatoes, this is a perfect summer meal. sorry this review is so late in coming, this is a very good recipe.