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