Veracruz Fish With Shrimp
|Water||3 Cup (48 tbs)|
|Unpeeled shrimp||1 Pound|
|Garlic||2 Clove (10 gm), crushed|
|Lime juice||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Green pepper||1 Medium, chopped|
|Tomatoes||3 , peeled, chopped|
|Jalapeno peppers||2 , seeded, chopped|
|Olive oil||1 1⁄2 Tablespoon|
|Dried oregano||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
Bring water to a boil, add shrimp, and cook 3 to 5 minutes.
Drain well, rinse with cold water.
Peel and devein shrimp.
Place fish in a 2-quart casserole.
Spread garlic and lime juice over fish, set aside.
Saute onion, green pepper, tomatoes, and jalapeno peppers in olive oil in a skillet until vegetables are tender.
Add bay leaf, oregano, and cinnamon, spoon over fish.
Sprinkle with capers.
Bake, uncovered, at 425Â° for 20 minutes.
Add shrimp, heat an additional 2 to 4 minutes.
Remove bay leaf before serving.