Camarones a la Veracruzana (Shrimp Veracruz)

Serves: 4

Ingredients:

• 2 tbsp olive oil
• 1 large green bell pepper, cut into thin strips
• 1 large yellow bell pepper, cut into thin strips
• 1 medium white onion, cut in half and sliced (about 1 ½ cups)
• 1 clove garlic, crushed
• 2 (14.5-oz) cans stewed tomatoes
• ¼ cup sliced pimento-stuffed olives
• ¼ green jalapeño pepper sauce or green taco sauce
• ½ tsp Mexican Oregano
• 2 tbsp lime juice
• ½ tsp salt
• 1 pound medium shrimp, peeled and deveined
• ¼ cup chopped cilantro
• 3 cups cooked white rice
• cilantro sprigs for garnish

Directions:

1. Heat oil in a 12-inch skillet over medium heat; add bell peppers and onion and cook until tender-crisp, about 5 minutes. Stir in garlic and cook 2 minutes.
2. Add tomatoes with their liquid, olives, green sauce, lime juice, salt and bring to a boil. Add shrimp, reduce heat to low, cover, and simmer 3 to 5 minutes, until shrimp is pink, stirring occasionally.
3. Stir in chopped cilantro. Serve with rice and garnish with cilantro sprigs.