Shrimp Veracruz
Serves 4

This recipe has been developed by renowned chef and author Steve Petusevsky

From the gold coast region of Mexico, this colorful and fragrant shellfish recipe shines with the taste of tart orange, spicy chili and pungent cilantro. Serve it over steamed basmati rice spiked with saffron.

1 tablespoon Rapunzel Organic Canola Oil
1 lb fresh shrimp
1 small onion, chopped
1 large green or yellow pepper, cut into strips
3 tomatoes, peeled, chopped
2 teaspoons orange zest
1 tablespoon capers
½ teaspoon crushed red chili flakes
1 bay leaf

2 tablespoons Rapunzel Organic Avocado Oil
2-3 Tablespoons lime juice
1/3 cup minced cilantro

Peel shrimp and remove veins. You may leave the very tail section of shell on the shrimp for added flavor.

Sauté onion in oil and cook for 2 minutes until tender but not browned. Add peppers and continue to sauté for 30 seconds. Add tomatoes, orange zest, capers, chili flakes and bay leaf. Bring to boil; reduce heat. Cover and simmer 15 minutes.

Add cleaned shrimp. Cook over medium heat for 3-4 minutes until shrimp are pink and cooked through.

Sprinkle Rapunzel Organic Avocado Oil and lime juice over shrimp. Top with cilantro and serve.

Chef Steve's Tip:
Leftover shrimp can be tossed with cooked rice and served as a salad over mixed greens for an elegant salad or appetizer.