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Ingredients

Directions

  • Combine lime juice, garlic and shrimp in large bowl. Refrigerate, covered, for 1 hour, stirring occasionally.

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  • Heat oil in large skillet over medium-low heat. Add onion, oregano, thyme and bay leaf; sauté 6 minutes until onion is softened. Add tomatoes, olives, jalapeño and salt. Simmer until thickened, 20 minutes. Add shrimp, pressing to bottom of pan. Cook, covered, 5 minutes until shrimp are pink and curled. Stir in parsley. Serve over rice. Makes 6 servings.

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