Shrimp a la Veracruzana

By Steph Avalos-Bock
March 12, 2016
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Author Notes: A simple, delicious dish from my Cuban grandfather. I serve it over brown rice.Steph Avalos-Bock

Serves: 2-3

  • 2 tablespoons olive oil
  • 3 garlic cloves, pressed
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 8 ounces tomato sauce
  • 1/2 teaspoon oregano
  • 1 small bay leaf
  • 12 ounces shrimp, cooked
  1. Sauté the garlic in the olive oil for a minute, with red pepper flakes if you like. Add the onion and green pepper, and cook for a few minutes, until softening.
  2. Add the tomato sauce, oregano, and bay leaf, and cook for a few more minutes.
  3. Add the shrimp and heat through.

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