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Restaurants›Ariana's Tex Mex Bar and Grill›Camarones Rancheros Recipe

Camarones Rancheros Recipe

Name: Ariana's Tex Mex Bar and Grills Camarones Rancheros Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 10 count jumbo shrimp (peeled, deveined, tails on); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 each limes (juice); 1 tbs olive oil; 4 each ripe plum tomatoes (or canned whole tomatoes, drained); 1 each white or yellow onion (medium, quartered); 3 cloves garlic cloves; 1 each serrano or jalapeño pepper (stemmed); 1 tbs vegetable oil; 1 tsp ground cumin; 1 tsp dried oregano (preferably Mexican oregano); 100 ml chicken or vegetable stock; 1 tsp salt; 0.5 tsp black pepper; 2 tbs fresh cilantro (chopped); 1 cup long-grain white rice; 2 cups water (for rice); 0.5 tsp salt (for rice); 1 cup canned pinto or black beans (drained and rinsed); 1 tsp olive oil (for beans); 0.25 tsp cumin (for beans); 2 cups mixed salad greens; 8 each cherry tomatoes (halved); 2 tbs red onion (thinly sliced); 2 each lime wedges (to serve); 1 tbs olive oil (for dressing); 1 tsp apple cider vinegar (for dressing); 0 to taste salt & pepper (for dressing); 1 tbs butter

Inspired by Ariana's Tex Mex Bar and Grill

Time45m

Serves2

10 Jumbo Shrimp cooked with ranchero sauce, served with white rice, beans, and salad.

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Ingredients

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Shrimp & Marinade

10 count jumbo shrimp (peeled, deveined, tails on)

1 tsp kosher salt

1 tsp freshly ground black pepper

1 each limes (juice)

1 tbs olive oil

Ranchero Sauce

4 each ripe plum tomatoes (or canned whole tomatoes, drained)

1 each white or yellow onion (medium, quartered)

3 cloves Garlic cloves

1 each serrano or jalapeño pepper (stemmed)

1 tbs Tuscany sunflower oil

1 tsp Ground cumin

1 tsp dried oregano (preferably Mexican oregano)

0.42 cup (100 ml) chicken or vegetable stock

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs fresh cilantro (chopped)

Sides - Rice, Beans & Salad

1 cup Long-grain white rice

2 cups water (for rice)

1/2 tsp salt (for rice)

1 cup canned pinto or black beans (drained and rinsed)

1 tsp olive oil (for beans)

1/4 tsp cumin (for beans)

2 cups mixed salad greens

8 each cherry tomatoes (halved)

2 tbs red onion (thinly sliced)

2 each lime wedges (to serve)

1 tbs olive oil (for dressing)

1 tsp apple cider vinegar (for dressing)

0 to taste salt & pepper (for dressing)

Finish & Garnish

1 tbs Butter

1 tbs fresh cilantro (chopped, extra)

Method

Prepare Rice

Cook rice

Rinse 1 cup long-grain rice under cold water until water runs clear. In a saucepan combine rinsed rice, 2 cups water and 1/2 tsp salt. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let steam covered 5 minutes. Fluff with a fork and keep warm.

Beans & Salad

Heat beans

In a small skillet warm 1 tsp olive oil over medium heat. Add drained/rinsed beans and 1/4 tsp cumin. Cook, stirring, until heated through, about 4–5 minutes. Season with a pinch of salt and pepper to taste. Keep warm.

Make salad

In a bowl toss 2 cups mixed greens, halved cherry tomatoes, and 2 tbsp thinly sliced red onion with 1 tbsp olive oil, 1 tsp apple cider vinegar and salt & pepper to taste. Set aside chilled or room temperature.

Ranchero Sauce

Char and blend tomatoes

If using fresh tomatoes, char them in a dry skillet over medium-high heat (or broil) until skins blister, about 6–8 minutes, turning occasionally. Transfer tomatoes, quartered onion, garlic cloves and serrano/jalapeño to a blender and pulse until coarsely smooth. (If using canned, lightly crush before blending.)

Cook sauce

Heat 1 tbsp vegetable oil in a medium skillet over medium heat. Pour in blended tomato mixture and cook, stirring, until bubbling and slightly reduced, about 6 minutes. Add 1 tsp ground cumin, 1 tsp dried oregano, 100 ml chicken or vegetable stock, 1 tsp salt and 1/2 tsp black pepper. Simmer gently 6–8 minutes until sauce thickens to a spoon-coating consistency. Taste and adjust salt. Stir in 2 tbsp chopped cilantro off heat.

Shrimp

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl toss shrimp with 1 tbsp olive oil, juice of 1 lime, 1 tsp kosher salt and 1 tsp black pepper. Let sit 5–10 minutes.

Cook shrimp & finish in sauce

In a large skillet over medium-high heat melt 1 tbsp butter. Add marinated shrimp in a single layer and sear 1.5–2 minutes per side until just pink (they will be slightly undercooked). Remove shrimp and set aside. Pour prepared ranchero sauce back into the skillet and bring to a simmer. Return shrimp to the skillet, spoon sauce over them and simmer together 1–2 minutes until shrimp are opaque and cooked through. Taste sauce and finish with extra chopped cilantro.

Plate & Serve

Divide rice onto plates, spoon warmed beans alongside, place mixed salad on the side. Arrange 5 shrimp per plate over rice or beside it and ladle additional ranchero sauce over the shrimp. Garnish with lime wedges and extra cilantro. Serve immediately.