Rancheros shrimp san blas style
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| 4 | larges | Garlic cloves, peeled |
| 2 | mediums | White onions, peeled & |
| . finely chopped | ||
| 8 | Fresh serrano chiles or | |
| . fresh jalapenos | ||
| Salt to taste | ||
| 14 | eaches | Ripe plum tomatoes, finely |
| . chopped | ||
| 2 | pounds | Large shrimp, peeled and |
| . deveined | ||
| 1 | cup | Fish stock or clam juice |
Directions
Heat oil in deep casserole or wok. Brown and discard garlic cloves.
Add onions and chiles and cook uncovered over medium heat until onions are translucent. Season with a small amount of salt while cooking.
Add tomatoes and cook until sauce thickens, about 35 minutes. Add shrimp and cook 3 minutes. Add fish stock and continue cooking, covered, for 6 minutes over medium heat. Re-season with salt and cook until sauce is thick, about 5 minutes.
Serve with red or pinto beans, flour or corn tortillas (warmed) and pickled chiles.
Nutritional analysis per serving: 257 CALORIES; 15.4g FAT (2.1g SAT); 129mg CHOLESTEROL; 216mg SODIUM. Percentage of calories from fat: 54.
From "Cuisine of the Water Gods" by Patricia Quintana. (Simon and Schuster, $25) (as reported by Robin Mather in "The Detroit News," as seen in "The Olympian," 3/22/95).
Typed for you, Kathy, in appreciation, by Iris Grayson Submitted By IRIS GRAYSON On 03-26-95