Prep 30 mins
Cook 30 mins
This recipe was featured in an email from the www.lifescript.com website. "Veracruzana is a dish full of onions, jalapeños and tomatoes from the Mexican state of Veracruz. Here we pair the zesty sauce with shrimp, but it can be served with any type of fish or chicken. The heat of fresh jalapeños varies depending on growing conditions. Be sure to taste yours as you're adding them to the dish and adjust the amount according to your taste. For pepper flavor without the heat, use a thinly sliced green bell pepper in place of the jalapeños. Serve with: Rice or potatoes and an avocado salad." Provided by EatingWell.com.
- 2 teaspoons canola oil
- 1 bay leaf
- 1 medium onion, halved and thinly sliced
- 2 jalapeno peppers, seeded and very thinly sliced
- 4 garlic cloves, minced
- 1 lb raw shrimp, peeled and deveined (16-20 per pound)
- 3 medium tomatoes, diced
- 1⁄4 cup green olives, thinly sliced, pitted
- 1 lime, cut into 4 wedges
- Heat oil in a large nonstick skillet over medium heat.
- Add bay leaf and cook for 1 minute.
- Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes.
- Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes.
- 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.
- Remove the bay leaf.
- Serve with lime wedges.