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| 1 x ca. 450 g | shrimp medium |
| 8 Esslöffel | butter |
| 1 | Clove (large) garlic; mashed |
| | salt |
| | pepper |
| 1/8 Tasse | cooking oil |
| 1 Tasse | Onion Thinly Sliced |
| 2 Tasse | Tomatoes; red ripe, chopped |
| 1 Teelöffel | oregano crushed |
| 1 | Chiles Serranos; sliced |
|
Diana Rattray <Dianar@delphi. Com>
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.
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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