Tuesday, September 20, 2016

Diabetic Dish of the Week - Shrimp Veracruzana

This week's Diabetic Dish of the Week is Shrimp Veracruzana. Shrimp, Onion, Jalapeno Peppers, Tomatoes and Olives highlight this dish! An easy prepared and delicious Diabetic Dish of the Week, Shrimp Veracruzana. Enjoy and Eat Healthy!

Shrimp Veracruzana

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
3 cloves garlic, minced
1 pound peeled and deveined raw shrimp (16-20 per pound)
3 medium tomatoes, diced
1/4 cup thinly sliced pitted green and black olives
1 lime, cut into 4 wedges

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.

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