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Title: Camarones Rancheros (Ranch-Style Shrimp)
Categories: Mexican Shellfish Spice
Yield: 4 Servings
| 1 | lb | Medium shrimp |
| 8 | tb | Butter |
| 1 | lg | Garlic clove -- mashed |
| Salt and pepper | ||
| 1/8 | c | Cooking oil |
| 1 | c | Onion -- thinly sliced |
| 2 | c | Tomatoes, red ripe -- |
| Chopped | ||
| 1 | ts | Oregano -- crushed |
| 1 | Chiles serranos -- sliced |
Wash the shrimp thoroughly. Shell and devein. Wash again and dry in paper towels. Stir-fry in the butter in a medium skillet, with the mashed garlic added, for 2 or 3 minutes. Add a little salt and pepper but be careful if you are using salted butter. Set aside.
In a large skillet heat the oil and saute sliced onion, stirring constantly. When onion is limp, add the chopped tomatoes with 3 or 4 tablespoons of water and season with salt and pepper to taste. Allow to cook over moderate heat, stirring occasionally, and correct seasoning before adding the crushed oregano. Cook 3 more minutes, covered, and add the shrimp and the chile slices.
Remove from heat and serve in the skillet or a heated serving dish. Remove the chile slices and save for the chile eaters.
Serving Ideas : Serve with fresh lemon or lime slices and rice.
Diana Rattray DIANAR@delphi.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
Recipe By : from Mexican Family Cooking by Aida Gabilondo
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