Shrimp Veracruzana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tsp oil1 lb, Raw, peeled and deveined shrimp1 Onion, cut in half and slided in thin strips2 jalapeno peppers (or more to taste)3 chopped tomatoes or 1 can of chopped or crushed tomatos (green chiles optional)3 cloves minced garlic1 bay leaf1 Tbl lime juice1 tsp red pepper flakes(optional)Salt & pepper to taste (optional)
1. Heat oil in large skillet and cook bay leaf for about 1 minute.
2. Add onion, jalapenos and garlic. Cook until onion softens.
3. Add shrimp and cover. Cook until shrimp turn pink
4. Stir in tomatoes and bring to a simmer.
5. Reduce heat to low, replace cover and cook for about 4 more minutes.
6. Squeeze lemon juice into skillet and stir before serving.
Serve hot over brown rice with sweet corn cake.
Serving Size: Makes about 6 3/4-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BRICKHOUSE67.
2. Add onion, jalapenos and garlic. Cook until onion softens.
3. Add shrimp and cover. Cook until shrimp turn pink
4. Stir in tomatoes and bring to a simmer.
5. Reduce heat to low, replace cover and cook for about 4 more minutes.
6. Squeeze lemon juice into skillet and stir before serving.
Serve hot over brown rice with sweet corn cake.
Serving Size: Makes about 6 3/4-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BRICKHOUSE67.
Nutritional Info Amount Per Serving
- Calories: 100.2
- Total Fat: 2.4 g
- Cholesterol: 147.3 mg
- Sodium: 296.4 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.6 g
- Protein: 16.3 g
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