Shrimp Veracruzana
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
6 dishes
- Serves:
- 6
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey