Shrimp a la Mexicana, or “Ranchero Style”, is one of the easiest and quickest ways to eat shrimp, and it is also really delicious. It has the basic Mexican staples like tomato, onion, and peppers. Sometimes, I add a splash of white wine to the sauce and it tastes even better. Just writing these lines makes my mouth water thinking of the wonderful blend of flavors. If you don’t want to eat it with rice, serve over a bowl of pasta or with a crusty bread to absorb all those divine juices.
This week is Holy Week around the world, and in Mexico, a country with a large Catholic population, the consumption of fish and seafood is popular during this celebration, especially Friday and Saturday. Other meals enjoyed by many people around this time are buñuelos, potato patties, nopales, Fava bean soup, dried shrimp patties, capirotada and many other dishes made with fish and seafood.
- 2 Tablespoon olive oil*
- ½ of a medium white onion, finely chopped
- 2 small garlic cloves, minced
- 2 Serrano peppers**
- 1 Pound tomatoes, diced
- 1 Pound raw shrimp, cleaned and deveined.
- ½ cup cilantro, chopped
- Salt and pepper to taste
· Sometimes I like to mix 1 tablespoon of olive oil and 1 tablespoon of butter.
· You can use jalapeño peppers if you can’t find Serrano, and adjust the amount to your liking.
1. Heat oil over medium high heat in a large skillet. Add the onion and cook for about 2 minutes until it starts looking transparent. Add the garlic and Serrano peppers and cook for 2 more minutes until the onion starts browning.
2. Stir in the chopped tomato, cover, and reduce heat to medium. Cook for about 10 to 12 minutes. The tomatoes will release their juices and will soften.
3. Add the shrimp. Season with salt and pepper and cook for about 3-4 minutes or until the shrimp change to an opaque color. Remove from heat and stir in the chopped cilantro.
Serve immediately with rice, warm corn tortillas and lime wedges.