Shrimp Vera Cruz

When ever I am offered Chicken, Fish or Shrimp Vera Cruz, I think of the old Western Movie with Gary Cooper. When we visit Cabo, Vera Cruz is a popular offering, even thought the dish comes from the state of Veracruz. Veracruzana is a dish full of onions, jalapeños and tomatoes. In this recipe it is served with shrimp, but it can be served with any type of fish or chicken. The heat of fresh jalapeños varies depending on growing conditions. Be sure to taste yours as you're adding them to the dish and adjust the amount according to your taste. (Poor Matt has to go in the other room when I cook with jalapeños, his eyes get watery.) For pepper flavor without the heat, use a thinly sliced green bell pepper in place of the jalapeños.

Serve with: Rice and a salad with an avocado.
2 teaspoons canola oil

1 bay leaf

1 medium onion, halved and thinly sliced

2 jalapeño 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
Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapeños 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.