Camarones al Cilantro

By Teresa Quizoz from the March 2011 Edition

Ingredients

1 medium onion, chopped
2 cloves garlic, finely chopped

2 tablespoons butter or margarine

2 tablespoons oil
16 large raw shrimp, peeled and de-veined

2 tablespoons snipped fresh cilantro Lemon slices

Cook and stir onion and garlic in butter and oil in a 10-inch skillet until tender. Add shrimp, and cook for 1 minute. Turn shrimp. Cook until pink, add cilantro and cook about 2 minutes longer, making sure not to overcook.

Serve shrimp over rice. Pour pan juices over shrimp; garnish with lemon slices and accompany with asparagus, green beans or broccoli florets for color.

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Manzanillo Sun’s eMagazine written by local authors about living in Manzanillo and Mexico, since 2009

Manzanillo Sun

Manzanillo Sun's eMagazine written by local authors about living in Manzanillo and Mexico, since 2009

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