AWESOME Shrimp Recipe

Oh yeah, oh yeah - this is a good one!!!!


Shrimp Veracruzana

Ingredients
2 teaspoons canola oil
1 bay leaf
1 medium onion, halved and thinly sliced
2 jalapeno peppers, seeded and very thinly sliced, or to taste
4 cloves garlic, minced
1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip)
3 medium tomatoes, diced
1/4 cup thinly sliced pitted green olives
1 lime, cut into 4 wedges

Preparation
1.Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapenos 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 and olives. 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.

This is what I did differently - used olive oil instead of canola, used 1/2 of an onion instead of a medium onion, 1 seeded jalapeno, 3 garlic cloves, 2 Ramona tomatoes. It was suggested to serve it over rice or potatoes, but since we are trying to eat healthier I made cauliflower "rice". I steamed a head of cauliflower w/ salt until it was done and added butter, salt and pepper.