Camarones A La Veracruzana
Preparation time: 40 minutes
Bake time: 0
1 lb. fresh med. shrimp, peeled & deveined 1 large green bell pepper 1 Tbs vegetable oil
1 small yellow onion, chopped 12 pimento stuffed green olives 2 cans stewed tomatoes
1 1/2 tsp capers 1 bay leaf 1/2 tsp sugar 1/2 tsp salt
1 tsp cilantro 2 Tbs vegetable oil 2 limes 1/2 cup uncooked rice Tabasco sauce
Peel shrimp; slice the back and remove the veins. Set aside.
Cut bell pepper into 1 1/2″ x 1/2″ strips.
In a large skillet, or wok, heat 1 Tbs of the oil. Add onion and green peppers strips. Cook until onion is tender. Add tomatoes, olives, capers, bay leaf, sugar and salt. Bring to a boil. Reduce heat and add the 1/2 cup of rice. Cover and simmer 20 minutes. Taste sauce. Add salt per your personal tastes.
In a large skillet heat 2 Tbl oil. Add cleaned shrimp. Cook over medium heat until pink, about 3 minutes. Sprinkle a few drops of lime juice over shrimp. Add Tabasco for taste.
When rice is tender, add shrimp to this pot of ingredients. Do not overcook shrimp. Serve immediately with lime wedges.