Shrimp Veracruzana

Name: Shrimp Veracruzana
Total time: 30 min
Ingredients: 2 teaspoons canola oil; 1 bay leaf; 1 medium onion, halved and thinly sliced; 2 jalapeño peppers, seeded and very thinly sliced, or to taste; 4 cloves garlic, minced; 1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip); 3 medium tomatoes, diced; ¼ cup thinly sliced pitted green olives; 1 lime, cut into 4 wedges

3.9

(24)

www.eatingwell.com

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Total: 30 minutes

Author : EatingWell Test Kitchen

Ingredients

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2 teaspoons canola oil1 bay leaf1 medium onion, halved and thinly sliced2 jalapeño peppers, seeded and very thinly sliced, or to taste4 cloves garlic, minced1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip)3 medium tomatoes, diced¼ cup thinly sliced pitted green olives1 lime, cut into 4 wedges

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Instructions

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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. 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.