Ingredients:
20 jumbo shrimp, peeled, deveined, buterflied, with tails on
butter 1 medium onion, chopped 5 serrano peppers, minced 2 garlic cloves, minced
5 medium tomatoes, diced 6 leaves cilantro, chopped (or to taste) comino, salt, and pepper to taste 1 (5 1/2-oz.) can V-8 juice
Sauté shrimp until about to curl. Add onion, peppers, and garlic. When onion is soft, add tomatoes and cilantro. Add comino, salt, and pepper to taste; pour in V-8 to make sauce. Simmer until desired thickness is reached.
From the March 1987 issue.
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