Mexican cuisine · Fish & Seafood

Camarones Rancheros

Shrimp in a rustic ranchera sauce of tomato, onion and serrano, rounded off with plenty of cilantro.

Ingredients · for 4 servings

• 600 g raw shrimp (peeled)
• 6 ripe tomatoes
• 1 white onion
• 4 garlic cloves
• 2 serrano chilis
• 1/2 bunch cilantro
• 1 tsp dried oregano
• 3 tbsp olive oil
• 2 limes
• 8 corn tortillas
• Salt, pepper

Instructions

1. Char the tomatoes with the serrano chilis in a dry pan over high heat for 8–10 min until blackened all over, then blend coarsely — this charring gives the sauce its smoky base note.
2. Slice the onion into thin half-rings, thinly slice the garlic, and pat the shrimp dry, seasoning with salt and pepper.
3. Heat 2 tbsp olive oil in a wide pan until very hot and sear the shrimp for 1 min per side until pink on the outside, then remove and set aside.
4. Add the remaining oil to the pan, fry the onion and garlic for 4 min until browned at the edges, then add the tomato puree and oregano.
5. Simmer the sauce uncovered for 8 min until it thickens and a spoon leaves a brief trail on the bottom of the pan; season with salt and pepper.
6. Return the shrimp along with any juices, let steep for just 2 min, sprinkle with cilantro and serve with warm tortillas and lime wedges.