Curried Shrimp Veracruz

Shrimp is an excellent source of protein but buying shrimp can be confusing. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized units of measurement so you can never be sure how big the shrimp actually are unless you order them by the number per pound. Any kind of farm-raised seafood can damage the surrounding ecosystems if the 'farm' not managed properly. It is possible to buy shrimp that have been raised or caught (even wild caught practices can harm the environment) with sound environmental practices. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America (as opposed to China) —it’s more likely to be sustainably caught.

·2 teaspoons of olive oil
·1 bay leaf
·1 medium onion , halved and thinly sliced
·2 jalapeño peppers , seeded and very thinly sliced, or to taste
·4 cloves of garlic , minced
·1 pound of peeled, deveined raw shrimp (16-20/pound; see Shopping Tip)
·3 medium tomatoes , diced
·1/4 cup of thinly sliced pitted green olives
·½ teaspoon curry powder
·½ teaspoon dried mint
·1 lime , cut into 4 wedges

1.Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapeños, curry powder, mint and garlic - cook, stirring, until softened, about 3 minutes.
2.Stir in shrimp, tomatoes and olives. Bring to a simmer, reduce heat to medium-low, cook 3 to 4 minutes (until shrimp are pink – don’t overcook the shrimp they will get rubbery).
3.Remove the bay leaf. Serve with lime wedges
ENJOY!!!