Side Pannel
Camarones Rancheros
Ingredients List
- 1/4 c Virgin olive oil
- 2 lg White onions; thinly
- -sliced; separate into rings
- 2 lg Green bell peppers; cut
- -crosswise in thin rings
- 2 c Peeled; quartered red ripe
- -tomatoes -or-
- 2 c Canned whole tomatoes
- 3 Fresh Japapenos; finely
- -minced (or more)
- 3/4 ts Salt (or to taste)
- Freshly ground black pepper
- -to taste
- 1/2 c Unsalted butter
- 1/3 c Virgin olive oil
- 8 -(up to)
- 10 Cloves (large) garlic;
- -minced
- 3 lb Jumbo shrimp; shelled,
- -deveined; butterflied
- 1/2 c Dry white wine
- 1 Ripe hass avacado
- Hot cooked rice; if desired
- 2 tb Minced parsley
Directions
RICE RING IF DESIRED
1 1/2 c Long grain rice
1/4 c Chopped parsley
1 c Mild green chiles; parched,
-seeded; & chopped (or use
-canned chiles)
To make sauce, heat 1/4 cup olive oil in a large skillet. Add onions and
bell peppers; cook until onions are clear, but not brown. Add tomatoes and
cook only until they are warm and beginning to release their juice. Add
jalapenos, salt and pepper and simmer briefly, just long enough to blend
flavors, but not so long that they become overly soft. Set aside. To serve,
melt butter in 1/3 cup oil in large shallow skillet. When melted & hot, add
garlic and cook until slightly golden. Add shrimp, cook quickly, turning as
needed, just until shrimp turn pink. Stir in pepper-tomato sauce. When
sauce is heated, stir in wine & simmer briefly. Meanwhile, pit, peel &
slice avacado. Spoon shrimp mixture into center of rice ring (part 2) or
over rice, if desired; or serve as is. Arrange avacado slices around edge
of shrimp and sprinkle parsley over top. TO PREPARE RICE RING: Cook 1-1/2
cups long grain rice according to your usual recipe, but add 1/4 cup
chopped parsley, 1 clove minced garlic and 1 cup parched, peeled, seeded
and chopped mild green chiles. When rice is done, press it into a
generously buttered ring mold; if prepared in advance, cover mold and keep
warm in a low oven until serving time. To serve, turn rice ring out onto a
platter. A salad of grapefruit sections and onion rings, tossed with a
honey and poppy seed dressing and served on a bed of lettuce nicely rounds
out the meal.
1 1/2 c Long grain rice
1/4 c Chopped parsley
1 c Mild green chiles; parched,
-seeded; & chopped (or use
-canned chiles)
To make sauce, heat 1/4 cup olive oil in a large skillet. Add onions and
bell peppers; cook until onions are clear, but not brown. Add tomatoes and
cook only until they are warm and beginning to release their juice. Add
jalapenos, salt and pepper and simmer briefly, just long enough to blend
flavors, but not so long that they become overly soft. Set aside. To serve,
melt butter in 1/3 cup oil in large shallow skillet. When melted & hot, add
garlic and cook until slightly golden. Add shrimp, cook quickly, turning as
needed, just until shrimp turn pink. Stir in pepper-tomato sauce. When
sauce is heated, stir in wine & simmer briefly. Meanwhile, pit, peel &
slice avacado. Spoon shrimp mixture into center of rice ring (part 2) or
over rice, if desired; or serve as is. Arrange avacado slices around edge
of shrimp and sprinkle parsley over top. TO PREPARE RICE RING: Cook 1-1/2
cups long grain rice according to your usual recipe, but add 1/4 cup
chopped parsley, 1 clove minced garlic and 1 cup parched, peeled, seeded
and chopped mild green chiles. When rice is done, press it into a
generously buttered ring mold; if prepared in advance, cover mold and keep
warm in a low oven until serving time. To serve, turn rice ring out onto a
platter. A salad of grapefruit sections and onion rings, tossed with a
honey and poppy seed dressing and served on a bed of lettuce nicely rounds
out the meal.
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