Shrimp Veracruzana

By blum099

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.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 192
Total Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 172 mg
Sodium: 324 mg
Total Carbohydrate: 11 g
Dietary Fiber: 2 g
Protein: 24 g

Ingredients

• 2 teaspoon oil, canola
• 1 whole bay leaf
• 1 medium onion(s), halved and thinly sliced
• 2 medium pepper(s), jalapeno, seeded and very thinly sliced, adjusting as needed
• 4 clove(s) garlic, minced
• 1 pounds shrimp, raw, peeled and deveined, (16-20 per pound)
• 3 medium tomato(es), diced
• 1/4 cup(s) olives, green, pitted, thinly sliced
• 1 medium lime(s), cut into 4 wedges

Preparation

Step 1

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