Camarones al Cilantro

2011 Food March 2011 Recipes Teresa Quizoz

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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