Veracruz Fish With Shrimp Recipe
Ingredients
| Water | 3 Cup (48 tbs) | |
| Unpeeled shrimp | 1 Pound | |
| Fish fillets | 4 | |
| Garlic | 2 Clove (10 gm), crushed | |
| Lime juice | 1⁄4 Cup (4 tbs) | |
| Onion | 1 Medium, chopped | |
| Green pepper | 1 Medium, chopped | |
| Tomatoes | 3 , peeled, chopped | |
| Jalapeno peppers | 2 , seeded, chopped | |
| Olive oil | 1 1⁄2 Tablespoon | |
| Bay leaf | 1 | |
| Dried oregano | 1⁄2 Teaspoon | |
| Ground cinnamon | 1⁄4 Teaspoon | |
| Capers | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 361 Calories from Fat 100
% Daily Value*
Total Fat 11 g17.5%
Saturated Fat 1.2 g6.2%
Trans Fat 0 g
Cholesterol 271.6 mg90.5%
Sodium 369.7 mg15.4%
Total Carbohydrates 15 g4.9%
Dietary Fiber 3.4 g13.6%
Sugars 6 g
Protein 52 g103.7%
Vitamin A 24.7% Vitamin C 92%
Calcium 21.1% Iron 20.9%
*Based on a 2000 Calorie diet
Directions
Drain well, rinse with cold water.
Chill.
Peel and devein shrimp.
Place fish in a 2-quart casserole.
Spread garlic and lime juice over fish, set aside.
Saute onion, green pepper, tomatoes, and jalapeno peppers in olive oil in a skillet until vegetables are tender.
Add bay leaf, oregano, and cinnamon, spoon over fish.
Sprinkle with capers.
Bake, uncovered, at 425° for 20 minutes.
Add shrimp, heat an additional 2 to 4 minutes.
Remove bay leaf before serving.
Chef
