Spicy Shrimp Veracruz

Spicy Shrimp Veracruz
Servings: 6 Prep 30 mins Marinate 1 hr Cook 45 mins

Ingredients

  • 1/4 cup fresh lime juice (2 to 3 limes)
  • 2 clove garlic, pressed
  • 1 1/2 pound medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 medium onions, sliced in rings and halved (1-1/2 cups)
  • 1 teaspoon dried leaf oregano, crumbled
  • 1/4 teaspoon dried leaf thyme
  • 1 bay leaf
  • 1 28 ounce can (28 ounces) plum tomatoes in puree, broken up
  • 1/2 cup pimiento-stuffed olives
  • 1 jalapeno pepper, seeded and cut in thin strips
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh parsley
  • Hot cooked rice

Make It

1. Combine lime juice, garlic and shrimp in large bowl. Refrigerate, covered, for 1 hour, stirring occasionally.

2. Heat oil in large skillet over medium-low heat. Add onion, oregano, thyme and bay leaf; saute 6 minutes until onion is softened. Add tomatoes, olives, jalapeno and salt. Simmer until thickened, 20 minutes. Add shrimp, pressing to bottom of pan. Cook, covered, 5 minutes until shrimp are pink and curled. Stir in parsley. Serve over rice. Makes 6 servings.