Shrimp Veracruzana

Preparation

1. 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.
2. 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.

Tips & Notes

• Shopping Tip: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you’re getting the size you want, order by the count (or number) per pound.

Nutrition

Per serving: 191 calories; 6 g fat (1 g sat, 3 g mono); 172 mg cholesterol; 10 g carbohydrates; 24 g protein; 2 g fiber; 324 mg sodium; 509 mg potassium.

Nutrition Bonus: Vitamin C (38% daily value), Vitamin A (21% dv), Iron (18% dv).