Total Time 55 minutes
Prep Time 15 minutes
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
Sauté onion, garlic, and jalapeños in hot oil in a Dutch oven over medium heat 5 minutes or until tender.
Add tomatoes and olives; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened.
Add shrimp, parsley, pepper, and salt. Cook 5 minutes or until shrimp turn pink. Serve with lime wedges over Baked Spaghetti Squash recipe.