Shrimp Veracruz

BY EMEALS

INGREDIENTS

1 onion, chopped

4 cloves garlic

2 organic jalapeño peppers, seeded and minced

2 Tbsp olive oil

1 (28-oz) can BPA-free diced organic tomatoes

½ cup sliced pitted green olives

2 lb peeled and deveined, large fresh shrimp

¼ cup chopped fresh parsley

½ tsp pepper

¼ tsp salt

INSTRUCTIONS

1. Sauté onion, garlic, and jalapeños in hot oil in a Dutch oven over medium heat 5 minutes or until tender.

2. Add tomatoes and olives; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened.

3. Add shrimp, parsley, pepper, and salt. Cook 5 minutes or until shrimp turn pink. Serve with lime wedges over Baked Spaghetti Squash recipe.