Shrimp veracruz

Yield: 1 Servings

Measure Ingredient
1 pounds Fresh shrimp
1 tablespoon Oil
1 small Onion; chopped
3 \N Tomatoes; peeled, chopped, (1* lbs)
1½ teaspoon Capers
1 \N Bay leaf
½ teaspoon Sugar
½ teaspoon Salt
1 large Green pepper; cut into strips
2 tablespoons Oil
2 \N 3 Tbsp lime juice
⅓ cup Minced cilantro

Camarones a la Veracruzana "A simple, quick shrimp entrée, Mexican style" 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 peppers 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.

Posted to recipelu-digest by GramWag@... on Feb 6, 1998

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