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Skillet Shrimp with Green Olive, Caper and Jalapeño Sauce
With tomatoes, capers, olives and bay, camarones a la veracruzana, or Veracruz-style shrimp, from the Gulf Coast of Mexico shows the Spanish influence on the region’s cuisine, but the jalapeño chili and white onion give the flavors a Mexican timbre. This one-skillet main comes together easily in under an hour. It pairs perfectly with tortillas, rice and beans.
4
Servings
Don’t cover the skillet after adding the shrimp. This allows the sauce to reduce and thicken slightly for more concentrated flavor and a consistency that clings lightly to the shrimp.
40 minutes
Ingredients
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3
tablespoons extra-virgin olive oil
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4
medium garlic cloves, minced
Directions
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01In a 12-inch skillet over medium, combine the oil and garlic; cook, stirring, until the garlic is lightly browned, about 2 minutes. Add the onion and ¼ teaspoon salt; cook, stirring occasionally, until lightly browned and beginning to soften, 5 to 7 minutes. Stir in the tomatoes with juices, olives, capers and brine, half of the jalapeño, the bay, ¼ teaspoon pepper and ¼ cup water. Cover and cook over medium, stirring occasionally, until the onion has fully softened, about 10 minutes.
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