| 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
A Message from our Provider:
“Forbidden fruits create many jams”