 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
A variation of Vera Cruz Shrimp. Ingredients:
2 teaspoons canola oil |
1 bay leaf |
1 medium onion, halved and thinly sliced |
2 jalapeno peppers, seeded and very thinly sliced (to taste) |
2 teaspoons garlic, minced |
1 lb raw shrimp (16-21 per pound) |
3 medium tomatoes, diced |
1/4 cup green olives, pittedthinly sliced |
1 lime, cut into wedges |
Directions:
1. Heat oil in a large nonstick skillet over medium heat.
2. Add bay leaf and cook a minute.
3. Add the onion, jalapeños and garlic and cook, stirring, until softened, this takes about 3 minutes.
4. Stir in shrimp, cover and cook about 3 to 4 minutes. The shrimp should just be turned pink.
5. Stir in tomatoes and olives.
6. Simmer, reduce heat to medium-low, replace cover and cook 2 to 3 minutes more, until the tomatoes are almost broken down.
7. Remove the bay leaf.
8. Serve with lime wedges.
|
|