Shrimp Filling from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez

Ingredients

• ½ cup pimiento-stuffed green olives, finely chopped, plus 1–2 tablespoons of their brine
• 4 bay leaves
• ½ cup Pickled jalapeño chiles, seeded and finely chopped, plus 1–2 tablespoons of their pickling juice
• 2 teaspoons Garlic Butter Enrichment
• 5 large ripe tomatoes (about 2½ pounds), seeded and finely chopped
• 2 large thyme sprigs, leaves only
• 1 cup finely chopped fresh Italian parsley
• 1 pound shrimp (any size), peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons vegetable oil
• 1 large white onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt, or to taste
• Juice of 2 limes