1 lb fresh shrimp |
1 Tbsp Vera Jane's Extra-Virgin Olive Oil |
1 small onion, chopped |
3 tomatoes, peeled and chopped |
1½ tsp capers |
1 bay leaf |
1/2 tsp sugar |
1/2 tsp salt |
1 large green pepper, cut into strips |
2 Tbsp Vera Jane's Extra-Virgin Olive Oil |
2 to 3 Tbsp lime juice |
1/3 cup minced cilantro |
Peel shrimp, slit backs and remove veins. Refrigerate.
Sauté onion in 1 tablespoon oil and cook until tender, but not browned. Add tomatoes, capers, bay leaf, sugar and salt. Bring to boil; reduce heat. Cover and simmer 15 minutes. Add green pepper strips and cook 5 minutes longer.
Heat 2 tablespoons oil in another skillet. Add cleaned shrimp. Cook over medium heat until pink. Sprinkle lime juice over shrimp. Add the sauce and heat 3-4 minutes longer. Top with cilantro and serve immediately.Makes 4 servings
