Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Medium shrimp |
| 8 tablespoons | Butter |
| 1 \N | Clove (large) garlic; mashed |
| \N \N | Salt and pepper |
| ⅛ cup | Cooking oil |
| 1 cup | Onion; thinly sliced |
| 2 cups | Tomatoes; red ripe, chopped |
| 1 teaspoon | Oregano; crushed |
| 1 \N | Chiles Serranos; sliced |
Diana Rattray <DIANAR@...>
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, .