Shrimp Veracruz

Name: Shrimp Veracruz
Ingredients: 1/2 lb shrimp, peeled, deveined; 1 lime, juice of; salt and pepper; 2 tablespoons olive oil; 2 garlic cloves, pressed; 3/4 cup chopped onion; 1/2 red bell pepper, chopped; 1 jalapeno, seeded, chopped; 1 cup vegetable broth; 6 roma tomatoes, chopped; cumin, chili powder, salt, pepper, oregano to taste; 1 teaspoon cornstarch; 1 teaspoon water; 1/3 cup fresh cilantro

14 ingredients

6 steps

Ingredients

1/2 lb shrimp, peeled, deveined
1 lime, juice of
salt and pepper
2 tablespoons olive oil
2 garlic cloves, pressed
3/4 cup chopped onion
1/2 red bell pepper, chopped
1 jalapeno, seeded, chopped
1 cup vegetable broth
6 roma tomatoes, chopped
cumin, chili powder, salt, pepper, oregano to taste
1 teaspoon cornstarch
1 teaspoon water
1/3 cup fresh cilantro

Directions

1

Combine shrimp, lime juice, salt, and pepper in a bowl, toss to coat. Don't use your hands if you have a paper cut. You'll see. Let it soak while you're chopping the other stuff, about 15 minutes. Unload the dishwasher if you have extra time, showoff.
2

Heat olive oil in a large pan over medium heat. Saute onion and pepper for 3 minutes. Add garlic, then saute until tender.
3

Add the jalapeno, broth, tomatoes, spices, and simmer on medium-low for about 10 minutes. Taste it every so often, and adjust seasoning as necessary.
4

Dump in the shrimp, juice and all. Mix the cornstarch and water, and add that too. Bring it all to a boil, then reduce heat and simmer until the shrimp are done.
5

Stir in cilantro, reserving a few sprigs for garnish.
6

Serve over rice.