| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veracruz | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Fresh shrimp |
| 1 | tb | Oil |
| 1 | sm | Onion; chopped |
| 3 | Tomatoes; peeled, chopped, (1* lbs) | |
| 1 1/2 | ts | Capers |
| 1 | Bay leaf | |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1 | lg | Green pepper; cut into strips |
| 2 | tb | Oil |
| 2 | 3 Tbsp lime juice | |
| 1/3 | c | Minced cilantro |
INSTRUCTIONS
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@aol.com on Feb 6, 1998
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