| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Mexican |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Medium shrimp |
| 8 |
tb |
Butter |
| 1 |
|
Clove (large) garlic; 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 |
INSTRUCTIONS
Diana Rattray <DIANAR@delphi.com>
Recipe By: from Mexican Family Cooking by Aida Gabilondo
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.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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