| 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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