January Is So Boring

So, here's what we're doing in Tatertown to spice things up during the darkest month...we're having an International Food Festival. Every Saturday night we're choosing a country and having a meal that goes with it. We started last weekend with Mexico and we had one of my favorite things from our visit to Cancun---Shrimp Veracruz. It's easy and delicious. Have it with some spicy black beans, spanish rice and maybe a little margarita. Here's the recipe I used from Epicurean. com:


Ingredients:

1 lb fresh shrimp
1 Tbsp oil
1 small onion chopped
3 tomatoes, peeled, chopped (1* lbs)
1-1/2 tsp capers
1 bay leaf
1/2 tsp sugar
1/2 tsp salt
1 large green pepper, cut into strips
2 Tbsp oil
2-3 Tbsp lime juice
1/3 cup minced cilantro


Directions:Peel shrimp, slit backs and remove veins. Refrigerate. Saute onion in 1 tablespoon oil and cook until tender, but not browned. Add tomatoes, capers, bay leaf, sugar and salt. Bring to boil; reduce heat. Cover and simmer 15 minutes. Add green peppers and cook 5 minutes longer. Heat 2 tablespoons oil in another skillet. Add cleaned shrimp. Cook over medium heat until pink. Sprinkle lime juice over shrimp. Add the sauce and heat 3-4 minutes longer. Top with cilantro and serve immediately.

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I left off the cilantro. Not a big fan. And I chopped the peppers, rather than using them in slices. I wanted them a bit more cooked. It tastes so bright, fresh, and briny. Admittedly, it would taste even better if you were looking out the window at this:


Ahhh. A girl can dream.