Shrimp Veracruz Recipe - Cooking Index
Shrimp Veracruz Recipe - Cooking Index
Juicy tomatoes and freshly squeezed lime juice give this dish a zesty flavor. Turn up the heat with a pinch of crushed red pepper flakes, if desired.
Type: Fish, Shellfish| 1 | Cooking spray | |
| = (5 one-second sprays per serving) | ||
| 1 | White onion - finely chopped (small) | |
| 1 | Average jalapeño pepper - cored, seeded, | |
| And minced (do not touch seeds with bare | ||
| Hands) | ||
| 1 | Garlic clove - minced (medium) | |
| 1 1/4 lbs | 567g / 20oz | Large shrimp - peeled, deveined, |
| And tails removed | ||
| 3 | Tomatoes - cored, diced (medium) | |
| 1/2 teaspoon | 2.5ml | Table salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1 tablespoon | 15ml | Fresh lime juice |
| 2 teaspoons | 10ml | Munced fresh cilantro |
Coat a 12-inch nonstick skillet with cooking spray. Add onion, jalapeño and garlic. Saute over medium-high heat for 2 minutes. Add shrimp and saute 1 minute, stirring frequently.
Add tomatoes, salt and pepper. Reduce heat to low and simmer 5 minutes. Stir in lime juice and cilantro. Simmer 1 to 2 more minutes so flavors blend.
This recipe yields 4 servings; about 1 cup per serving.
Points® Value: 4
Source:
Weight Watchers at http://www.weightwatchers.com
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