Ranchero Shrimp

Livestrong.com Nutrition Analyzer

Have you ever taken a look in your pantry and thought I know I can make something out of this? It happened to me this evening as I was pondering how to cook up the shrimp I had picked up at Sprout’s. I was just going to grill them, but I was cooking Carne Asada for the boys and wanted to join in the Mexican cuisine. Hence, Ranchero Shrimp. Turned out great!


Serves 4


1 lb. peeled and deveined shrimp
2 cans Ro-Tel Original
1 10.5 oz. can tomato sauce
1/2 white onion (diced)
2 serrano peppers (sliced)
1 tbs minced garlic
3 tablespoons olive oil
1 tsp oregano
1 pinch cumin
salt and black pepper, to taste


Heat oil, add onion and garlic. Sauté over medium heat for a minute. Add tomatoes, tomato sauce, chilies and spices; cover and bring to a simmer for five minutes. Add the shrimp, uncover, bring to a boil and reduce sauce until shrimp is pink and fully cooked (8-10 minutes).

You can serve over Mexican rice, garnish with cilantro and green onions, serve with warm tortillas, making your own taco (one at time). However, I went a different direction and served it over fresh baked cornbread. It was amazing!


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