Shrimp Veracruzana
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Shrimp Veracruzana calories by ingredient
Introduction
Nice, quick shrimp recipe with veggies. I found a similar recipe somewhere on the web but made the following adjustments based on what I had in the cupboard. Nice, quick shrimp recipe with veggies. I found a similar recipe somewhere on the web but made the following adjustments based on what I had in the cupboard.Number of Servings: 6
Ingredients
-
2 tsp oil
1 lb, Raw, peeled and deveined shrimp
1 Onion, cut in half and slided in thin strips
2 jalapeno peppers (or more to taste)
3 chopped tomatoes or 1 can of chopped or crushed tomatos (green chiles optional)
3 cloves minced garlic
1 bay leaf
1 Tbl lime juice
1 tsp red pepper flakes(optional)
Salt & pepper to taste (optional)
Tips
This was a little bland to me so I added a little pepper, salt and red pepper flakes to bring out the flavor. Sweet corn cake helped to cut the spice.
**Olives were included in original but I do not like olives. This would definitely change the taste so try if you like.
Directions
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.