Shrimp Veracruzano (with couscous)
Shrimp Veracruzano with Couscous
Although technically not served mixed with a starch I had to serve this as an entree instead of an appetizer. You can skip the couscous. The shrimp mixture makes a very light, satisfying first course.
1/2 pound medium cooked shrimp, peeled, deveined, tails removed
1 large tomato (hot house) or 2 smaller Roma tomatoes, seeded, cored, and chopped in large dice
1 jalapeno pepper, seeded, and diced fine
1/4 cup of diced onion
juice from one large lime
2 tablespoons of olive oil
2 tablespoons of cilantro chopped
kosher salt and freshly ground black pepper
Optional
1 cup of couscous cooked according to package directions, yielding about 2 cups
Mix the shrimp, tomato, jalapeno, onion and cilantro together. Drizzle with the lime juice and olive oil and mix to coat the ingredients. At this point you have a very nice appetizer usually served with avocado slices and some tortillas.
Mix the shrimp mixture with the couscous for more of an entree.