By Teresa Quizoz from the March 2011 Edition
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
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