Shrimp veracruz
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh shrimp |
| 1 | tablespoon | Oil |
| 1 | small | Onion; chopped |
| 3 | Tomatoes; peeled, chopped, (1* lbs) | |
| 1½ | teaspoon | Capers |
| 1 | Bay leaf | |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| 1 | large | Green pepper; cut into strips |
| 2 | tablespoons | Oil |
| 2 | 3 Tbsp lime juice | |
| ⅓ | cup | Minced cilantro |
Directions
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