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

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