How To Prepare
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. 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

Shrimp Veracruzana

Servings

Ingredients

2 teaspoons canola oil
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
16 oz (1 pound) peeled and deveined raw shrimp (16-20 per pound; see Cook Tips)
3 medium tomatoes, diced
1 lime, cut into 4 wedges

Servings

Ingredients

2 teaspoons canola oil
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
16 oz (1 pound) peeled and deveined raw shrimp (16-20 per pound; see Cook Tips)
3 medium tomatoes, diced
1 lime, cut into 4 wedges

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