Ingredients
- 1 1/2 lb. medium shrimp
- 8 Tbs. (1 stick) butter
- 6-8 large cloves garlic, mashed
- 2 Tbs. olive oil
- 2 large shallots, thinly sliced
- 8 med. mushrooms, sliced
- 2 CA chilies, roasted, seeded & diced
- 1 green onion, minced fine
- 1 C. canned diced tomatoes, with juice
- 1/2 C. tomato sauce
- 1 C. dry sherry
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 1-2 jalapeños, minced fine
- Salt & white pepper
- Juice of 1 limón (lime)
- Hot cooked rice
Preparation
Step 1
Shell and devein shrimp; rinse and pat dry. Heat butter in a large skillet over medium heat. Add shrimp and garlic; sauté 2-3 minutes. Season with white pepper; set aside.
In the same skillet, heat the oil and sauté the sliced shallots, stirring constantly. When shallots are limp, add the green onion, jalapeños, mushrooms, CA chilies, chopped tomatoes, tomato sauce and sherry; season with salt and white pepper. Cook over moderate heat for 10-12 minutes, stirring occasionally. Correct the seasoning then add the oregano and basil. Squeeze the juice from the limón into the mixture. Add the shrimp and cook 3 minutes, covered, until hot and bubbly.
Remove from heat. Serve in individual serving dishes with refried beans and rice or pasta on the side or surrounding a mound of rice in a deep plate.