Camarones a la Veracruzana "A simple, quick shrimp entrée, Mexican style."
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
Makes 4 servings
Allergy Warning: Contains shellfish