This is the third recipe from my health Mexican class. It’s very simple and takes no time to make. This Shrimp Veracruz recipe is spicy and fresh tasting. Make sure that you do not overcook the shrimp! Overcooked shrimp becomes rubbery.
2 tsp 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 lb peeled and deveined raw shrimp
3 medium tomatoes, diced
1/4 cup thinly sliced pitted green olives
1 lime, cut into 4 wedges
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.
Per serving : 192 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 172 mg Cholesterol; 11 g Carbohydrates; 24 g Protein; 2 g Fiber; 324 mg Sodium; 516 mg Potassium