DIET CENTER SHRIMP VERACRUZANA

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

Preparation:
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. Also, great served over 1/3 cup of seasoned rice (1 starch)
Exchanges: 1 1/2 vegetable, 3 protein, 1 fat

Subscribe For Exclusive Discounts & Tips!

BOOK YOUR FREE APPOINTMENT

Appointment Form

Privacy Policy and Legal Notices

*WE ARE PROUD TO SHOWCASE STORIES OF OUR ACTUAL CLIENTS. THOSE FEATURED
FOLLOWED THE DIET CENTER PROGRAM AND WERE COMMITTED TO THEIR OWN
SUCCESS. INDIVIDUAL RESULTS MAY VARY. AVAILABLE AT PARTICIPATING LOCATIONS.
VOID WHERE PROHIBITED.