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Camarones Rancheros (Ranch-Style Shrimp) mexican, spice, shellfish 1 lb medium shrimp 8 tablespoon butter 1 large garlic clove -- mashed 1 salt and pepper 1/8 cup cooking oil 1 cup onion -- thinly sliced 2 cup tomatoes, red ripe -- 1 chopped 1 teaspoon 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.phpl Recipe By : from Mexican Family Cooking by Aida Gabilondo Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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