Camarones Rancheros (Ranch-Style Shrimp)
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 pound medium shrimp
8 Tbsp. butter
1 large clove garlic, mashed
1/8 cup cooking oil
1 cup onion, thinly sliced
2 cups tomatoes, red ripe, chopped
1 tsp. oregano, crushed
1 serrano chile, sliced
salt and pepper, to taste
Instructions:
Wash the shrimp thoroughly, then shell and devein. Wash them again and dry on paper towels.
Stir-fry the butter in a medium skillet with the garlic for about 2-3 minutes. Add some salt and pepper and set aside.
In a large skillet heat the oil and saute the sliced onion, stirring constantly. When the onion is light brown add the chopped tomatoes with 3-4 Tbsp. of water and season with salt and pepper to taste. Cook this mixture over moderate heat, stirring occasionally and adjusting the seasoning before adding the crushed oregano. Cook for 3 minutes and add the shrimp and sliced chiles.
Remove from the heat and serve in the skillet or on a heated serving dish. Remove the chile slices and save for the chile heads.