Shrimp Veracruzana

Ingredients

• Servings: 4
• 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

Recipe

• 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.