Hey, hot stuff! Try this spicy Mexican food dish from reader Rachel Neal
Rachel Neal, American
“Shrimp Veracruz is one of my go-to recipes. It’s delicious, healthy and so simple. Add heat with extra jalapeños or crushed red pepper flakes. I like to serve it with couscous since it absorbs the flavour so well.”
- olive oil spray
- 1 medium white onion, finely chopped
- 1 average jalapeño pepper, cored, seeded and minced
- 1 medium garlic clove, minced
- 500 grams peeled and deveined large shrimp
- 4 medium tomatoes, cored and diced
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 2 teaspoons fresh cilantro (coriander), minced
- Coat a 30cm non-stick skillet with cooking spray. Add onion, jalapeños and garlic. Sauté over medium-high heat for two minutes. Add shrimp, sauté for one minute, stirring frequently.
- Add tomatoes, salt and pepper. Reduce heat to low and simmer until shrimp are cooked through, about 5 minutes.
- Stir in the lime juice and cilantro. Simmer one more minute so the flavours blend.
- Serve with couscous.
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