Shrimp Veracruzana

gingermoon

Shrimp Veracruzana
4 servings, about 1 cup each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

2 teaspoons canola oil <---I don't use oil. I use a small amount of chicken broth in a non-stick wok to eliminate the fat.
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
1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip)
3 medium tomatoes, diced
1/4 cup thinly sliced pitted green olives
1 lime, cut into 4 wedges
Preparation

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.

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

kristinlough

Sounds good! (Okay minus the olives ) I'll have to make hubby try this