A good friend of mine recently shared this lovely Mexican recipe for ‘Shrimp a la Veracruzana’ with me.  A spicy and simple Mexican shrimp dish that is loaded with flavor and packs a fair amount of heat.  A sauté of onions, garlic, halved jalapeno peppers in olive oil is the base for the dish, then comes the tomatoes, bay leaves, oregano capers and briny green olives.  The shrimp are added in last since they only take a couple of minutes to cook—I served this dish with a lovely rice pilaf studded with green peas, but a bowl of rice and beans would be a delight as well.

(To view this recipe, click on the following link: http://www.wsj.com/articles/gabriela-camaras-recipe-for-shrimp-a-la-veracruzana-1444662850)

Tagged: bay leaves, capers, Gabriela Camara, garlic, jalapeno, Mexican, Mexico, olives, onions, saute, shellfish, shrimp, shrimp dish, tomatoes, WSJ, WSJ.com