Shrimp Veracruz in Mere Minutes | Oregonian Recipes
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Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon minced garlic
- 1 pound large shrimp, peeled and deveined
- 1 14-ounce container fresh, medium-spicy salsa (we used Emerald Valley Organic, from the refrigerator case)
- 1/2 cup chopped green olives
- 1/4 cup chopped fresh cilantro
- 4 cups hot cooked white rice (we used Uncle Ben's Ready Rice)
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