Here in Phoenix, you can’t swing a dead cat without hitting at least one Mexican restaurant. The better ones have this great dish on the menu. And it’s great to make at home….you should have just about everything in your pantry and there’s no oven involved.
SHRIMP VERA CRUZ
1T olive oil
1C chopped onion
2 garlic cloves, minced
1, 14-15oz can stewed tomatoes, with juice
2t chopped, fresh jalapeno, or 1T chopped pickled jalapeno
1 small green or red bell pepper, cored, seeded, cut into short, thin strips
1lb medium shrimp in shell, peeled, deveined
1/4C coarsely chopped fresh cilantro
2C hot brown or white rice
1 lime, cut in wedges, for garnish
2C cooked brown or white rice
Heat the oil in a large nonstick skillet over medium heat. Saute the onion and garlic until tender, about 5 minutes. Add the tomatoes and juice and jalapeno; simmer about 10 minutes.
Add the pepper strips and shrimp; cook until the shrimp are opaque, about 5 minutes. DO NOT OVERCOOK. Stir the cornstarch into 1T of cold water in a small bowl; add to the skillet. Stir and cook until the sauce thickens, about 1 minute. Stir in the cilantro.
Divide the rice among 4 bowls, top with the shrimp and veggies. Garnish with lime wedges.
Stir with napkins and beer. Cold beer.
Calories: 263, Satfat: 1gm, Carbs: 38gm, Protein: 17gm
Recipe, courtesy “The New Family Cookbook for People with Diabetes”
Photo, courtesy kitchenella
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All rights reserved, 2012.