Recipe - Shrimp Veracruz

1 pound Fresh shrimp
1 tablespoon Oil
1 small Onion; chopped
3 Tomatoes; peeled, chopped,
(1* lbs)
1 One half teaspoon Capers
1 Bay leaf
One half teaspoon Sugar
One half teaspoon Salt
1 lg Green pepper; cut into
strips
2 tablespoon Oil
2 3 Tbsp lime juice
1/3 cup Minced cilantro

Camarones a la Veracruzana "A simple, quick shrimp entrée, Mexican style"

Peel shrimp, slit backs and remove veins. Refrigerate. Sauté onion in 1
tablespoon oil and cook until tender, but not browned. Add tomatoes,
capers, bay leaf, sugar and salt. Bring to boil; reduce heat. Cover and
simmer 15 minutes. Add green peppers and cook 5 minutes longer. Heat 2
tablespoons oil in another skillet. Add cleaned shrimp. Cook over medium
heat until pink. Sprinkle lime juice over shrimp. Add the sauce and heat
34 minutes longer. Top with cilantro and serve immediately. Makes 4
servings.
Posted to recipeludigest by GramWag@aol.com on Feb 6, 1998