Recipe - Camarones Rancheros

One fourth cup Virgin olive oil
2 lg White onions; thinly
cut or sliced up ; separate into rings
2 lg Green bell peppers; cut
crosswise in thin rings
2 cup Peeled; quartered red ripe
tomatoes or
2 cup Canned whole tomatoes
3 Fresh Japapenos; finely
minced (or more)
Three fourths teaspoon Salt (or to taste)
Freshly ground black pepper
to taste
One half cup Unsalted butter
1/3 cup Virgin olive oil
8 (up to)
10 Cloves (large) garlic;
minced
3 pound Jumbo shrimp; shelled,
deveined; butterflied
One half cup Dry white wine
1 Ripe hass avacado
Hot cooked rice; if desired
2 tablespoon Minced parsley

RICE RING IF DESIRED
1 One half cup Long grain rice
One fourth cup Chopped parsley
1 cup Mild green chiles; parched,
seeded; & chopped (or use
canned chiles)

To make sauce, heat One fourth cup olive oil in a large skillet. Add onions and
bell peppers; cook until onions are clear, but not brown. Add tomatoes and
cook only until they are warm and beginning to release their juice. Add
jalapenos, salt and pepper and simmer briefly, just long enough to blend
flavors, but not so long that they become overly soft. Set aside. To serve,
melt butter in 1/3 cup oil in large shallow skillet. When melted & hot, add
garlic and cook until slightly golden. Add shrimp, cook quickly, turning as
needed, just until shrimp turn pink. Stir in peppertomato sauce. When
sauce is heated, stir in wine & simmer briefly. Meanwhile, pit, peel &
slice avacado. Spoon shrimp mixture into center of rice ring (part 2) or
over rice, if desired; or serve as is. Arrange avacado slices around edge
of shrimp and sprinkle parsley over top. TO PREPARE RICE RING: Cook 11/2
cups long grain rice according to your usual recipe, but add One fourth cup
chopped parsley, 1 clove minced garlic and 1 cup parched, peeled, seeded
and chopped mild green chiles. When rice is done, press it into a
generously buttered ring mold; if prepared in advance, cover mold and keep
warm in a low oven until serving time. To serve, turn rice ring out onto a
platter. A salad of grapefruit sections and onion rings, tossed with a
honey and poppy seed dressing and served on a bed of lettuce nicely rounds
out the meal.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.