Shrimp Veracruzana

Shrimp Veracruzana

Veracruzana is a dish full of onions, jalapeños and tomatoes from the Mexican state of Veracruz. Here we pair the zesty sauce with shrimp, but it can be served with any type of fish or chicken. 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. Serve with: Rice or potatoes and an avocado salad.

From EatingWell: May/June 2008
Yield: 4 servings, about 1 cup each
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

  1. 2 teaspoons canola oil
  2. 1 bay leaf
  3. 1 medium onion, halved and thinly sliced
  4. 2 jalapeño peppers, seeded and very thinly sliced, or to taste
  5. 4 cloves garlic, minced
  6. 1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip)
  7. 3 medium tomatoes, diced
  8. 1/4 cup thinly sliced pitted green olives
  9. 1 lime, cut into 4 wedges

Preparation

  1. 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 and olives. 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.

Tips & Notes

Nutrition

Nutrition Per Serving: 192 calories; 6 g fat (1 g sat, 3 g mono); 172 mg cholesterol; 11 g carbohydrates; 24 g protein; 2 g fiber; 324 mg sodium; 516 mg potassium.

Nutrition Bonus: Selenium (61% daily value), Vitamin C (40% dv), Iron & Vitamin A (20% dv).

1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 3 lean meat, 1 fat