½ c. vegetable oil
1 lb. white onions, peeled and thinly sliced
2-3 chilies, Serrano or other, stemmed, seeded and thinly sliced
4 T. butter
3 T. finely chopped garlic
2 ½ lbs. shrimp, peeled, deveined and halved lengthwise
1 c. coarsely chopped cilantro
Kosher salt
32 corn tortillas, warmed
2 limes, cut into wedges
Heat oil in a large frying pan over high heat. Add onions and chilies and cook, stirring frequently until onions are lightly browned. Pour into a bowl and set aside.
Melt butter in same pan over medium heat, add garlic and stir for 1 minute. Add half of shrimp, stirring often, until bright pink. Transfer to bowl with reserved vegetables. Add remaining shrimp and cook as before, then return cooked shrimp and vegetables to pan and stir together until hot, 2-3 minutes. Add cilantro and salt to taste.
Serve shrimp in a large bowl with tortillas (use 2, stacked, per taco) accompanied by lime wedges to squeeze over top.
Serves: 8
Source: Sunset Magazine May, 2007
Prepared by: Margo for the November 2008 meeting.