© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Rick Barber
1 ½ pound medium shrimp
8 tablespoons (1 stick) butter
6 large cloves garlic, minced or pressed
2 tablespoons olive oil
2 large shallots, thinly sliced
8 medium mushrooms, sliced
1 green onion, minced fine
1 cup canned diced tomatoes, with juice
½ cup tomato sauce
1 cup dry sherry
½ teaspoon oregano
½ teaspoon basil
1 to 2 jalapeños, minced fine
salt and white pepper
juice of 1 limón
hot cooked rice
Shell and devein shrimp; rinse and pat dry. Heat butter in a large heavy skillet over medium heat. Add shrimp and garlic; sauté 2 to 3 minutes. Season with white pepper and a little salt if you are using unsalted butter; remove and set aside.
In the same skillet, heat the oil and sauté the sliced shallots, stirring constantly. When shallots are limp, add the green onion, jalapeños, mushrooms, chopped tomatoes, tomato sauce and sherry; season with salt and white pepper. Cook over moderate heat for 5-8 minutes, stirring occasionally. Correct the seasoning then add the oregano and basil. Squeeze the juice from the limón into the mixture. Add the shrimp. Cook 3 minutes, covered, until hot and bubbly.
Remove from heat. Serve on a plate surrounding a mound of rice or in individual serving dishes with refried beans and rice or pasta on the side.
I like to take a very small margarine tub or custard cup sprayed with PAM and press the rice into it. I unmold the rice onto the center of a plate and surround the rice with the Camarones Rancheros. Stab a sprig of cilantro into the rice for a garnish.