• 1 pound medium shrimp
• 8 tablespoons butter
• 1 large garlic clove -- mashed
• salt and pepper
• 1/8 cup cooking oil
• 1 cup onion -- thinly sliced
• 2 cups tomatoes, red ripe -- chopped
• 1 teaspoon oregano -- crushed
• 1 chiles serranos -- sliced

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.

Serving Ideas : Serve with fresh lemon or lime slices and rice.

Origin: Mexican Family Cooking by Aida Gabilondo, ISBN 044944547X (Out of Print)
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