Shrimp Veracruzana

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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.