Seafood Recipes

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 de-vein.  
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 sauté 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.