Shrimp Veracruzana
Veracruzana is a dish full of onions, jalapeños and tomatoes from the Mexican state of Veracruz. The heat of fresh jalapeños varies depending on growing conditions. Be sure to taste yours as you're adding them to the dish and adjust the amount according to your taste. For pepper flavor without the heat, use a thinly sliced green bell pepper in place of the jalapeños.
Ingredients
- 2 teaspoons canola oil
- 1 bay leaf
- 1 medium onion halved and thinly sliced
- 2 jalapeño peppers seeded and very thinly sliced, or to taste
- 4 cloves garlic minced
- 2 pound raw shrimp peeled and deveined
- 3 medium tomatoes diced
- 1 tsp Cayenne Pepper
- 1 tsp Salt
- 1 lime cut into 4 wedges
Instructions
- Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes.
- Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes, cayenne pepper and salt.
- Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more.
- Remove the bay leaf. Serve with lime wedges.