In by noon or your money back!

Shrimp Veracruz Style

From “Slow and Easy” by Natalie Haughton

Serves 4 to 5.

1 (14-1/2- oz.) can diced tomatoes
3 large plum tomatoes, diced and drained
1 small onion, chopped
1 (6-oz.) can pitted ripe olives, drained and coarsely chopped
3 tbls. drained capers
1 tsp. ground cumin
1 garlic clove, crushed through a press
1/4 tsp. freshly ground black pepper
Pinch of sugar
1 lb. shelled and deveined cooked jumbo or large shrimp
Cooked pasta or rice
1/4 cup crumbled feta cheese or queso fresco

1. In a 4-quart electric slow cooker, combine the canned tomatoes with their juices, plum tomatoes, onion, olives, capers, cumin, garlic and pepper. Mix well.

2. Cover and cook on Low heat for 4 to 5 hours.

3. Stir in a pinch of sugar. Add the shrimp, cover and cook on High for 35 to 45 minutes, or until hot throughout.

4. Serve on cooked rice or pasta with the feta cheese sprinkled on top.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Tag Cloud

%d bloggers like this: