Shrimp Veracruzana

By sunitagt

Per Serving: Calories 192, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 172 mg, Sodium 324 mg, Carbohydrate 11 g, Fiber 2 g, Protein 24 g, Potassium 516 mg. Daily Values: Vitamin A 20%, Vitamin C 40%, Iron 20%. Exchanges: Vegetable 1.5,Lean Meat 3,Fat 1

Ingredients

• 2 teaspoons canola oil
• 1 bay leaf
• 1 medium onion, halved and thinly sliced
• 2 jalapeno peppers, seeded and very thinly sliced
• 4 cloves garlic, minced
• 1 pound peeled and deveined raw shrimp
• 3 medium tomatoes, diced
• 1/4 cup thinly sliced pitted green olives
• 1 lime, cut into 4 wedges

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from recipe.com

Preparation

Step 1

1. Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapenos and garlic and cook, stirring, until softened, about 3 minutes.

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

3. 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.

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