Veracruz Shrimp

We love this dish and make it often. It is super tasty and satisfies a craving for something a bit spicy. Also low-guilt at only 318 calories per serving. We use these anchovy-stuffed olives from Spain. Careful these are really addictive.

Goya Stuffed Olives Minced Anchovies 5.25 Ounces (Pack of 06)

Author: Laura S. Kirkley

This comes together quickly and uses ingredients we almost always have on hand. Very tasty and low-calorie.

Serves: 4

Veracruz Shrimp


INGREDIENTS

1 pound, shrimp – peeled and deveined
1 large, green pepper
3 tablespoons, olive oil
1 medium, onion – chopped
4 ounces, green chiles – canned, chopped
14 1/2 ounces, tomatoes – canned, chopped
2 cups, taco sauce (we like Pace Picante)
12 olives – anchovy stuffed
1 1/2 teaspoons, capers
1/4 teaspoon, cumin
1 bay leaf
1 teaspoon, salt
1/2 teaspoon, sugar
fresh lime wedges
hot cooked rice
chopped cilantro for garnish

METHOD

  1. Cut green pepper into 1 1/2 X 1/2-inch strips.
  2. Heat 1 tablespoon oil in a large skillet.
  3. Add green pepper and onion.
  4. Cook until onion is translucent.
  5. Add green chilies, taco sauce, tomatoes, olives, capers, cumin, bay leaf, salt and sugar.
  6. Bring to a boil.
  7. Reduce heat and simmer for 10 minutes.
  8. Heat 2 tablespoons oil in a large skillet.
  9. Add shrimp.
  10. Cook over medium heat stirring constantly about 3 minutes or until shrimp turn pink.
  11. Serve sauce immediately over cooked hot rice. Top with shrimp.
  12. Sprinkle with a squeeze of fresh lime juice and top with chopped cilantro.

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