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Camaron Ranchero Recipe

Name: El Charro Mexican Restaurants Camaron Ranchero Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs all-purpose flour (for light dusting, optional); 2 tbs vegetable oil or olive oil; 1 tbs unsalted butter; 1 cup yellow onion, thinly sliced; 3 cloves garlic cloves, minced; 2 cups ripe Roma tomatoes (or canned crushed tomatoes); 1 tbs tomato paste; 0.5 cup mild, fresh red bell pepper, seeded and chopped; 0.25 cup mild green bell pepper, seeded and chopped; 0.5 cup white onion, roughly chopped; 0.5 cup vegetable or chicken stock; 0.5 tsp ground cumin; 0.5 tsp dried oregano (preferably Mexican oregano); 0.25 tsp ground coriander (optional); 1 tsp salt; 0.5 tsp granulated sugar (to balance acidity); 2 tbs fresh cilantro, chopped (optional); 1 tbs lime juice; 8 each warm corn or flour tortillas; 2 cups white rice or Mexican rice (optional); 4 each lime wedges

Inspired by El Charro Mexican Restaurant

Time35m

Serves4

Sautéed shrimp & onions with Ranchero sauce (Not spicy).

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Ingredients

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Shrimp & Aromatics

1 lb large shrimp, peeled and deveined

1 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs all-purpose flour (for light dusting, optional)

2 tbs vegetable oil or olive oil

1 tbs Unsalted butter

1 cup yellow onion, thinly sliced

3 cloves Garlic cloves, minced

Ranchero Sauce (mild)

2 cups ripe Roma tomatoes (or canned crushed tomatoes)

1 tbs tomato paste

1/2 cup mild, fresh red bell pepper, seeded and chopped

1/4 cup mild green bell pepper, seeded and chopped

1/2 cup white onion, roughly chopped

1/2 cup vegetable or chicken stock

1/2 tsp Ground cumin

1/2 tsp dried oregano (preferably Mexican oregano)

1/4 tsp ground coriander (optional)

1 tsp Celtic sea salt

1/2 tsp granulated sugar (to balance acidity)

2 tbs fresh cilantro, chopped (optional)

1 tbs ReaLime juice

To Serve

8 each warm corn or flour tortillas

2 cups white rice or Mexican rice (optional)

4 each Lime wedges

Method

Ranchero Sauce (mild)

Prepare vegetables

If using fresh tomatoes: roughly chop tomatoes. If using canned crushed tomatoes, measure out 2 cups. Roughly chop the red and green bell peppers and the half white onion.

Sauté aromatics

Heat 1 tablespoon oil in a medium skillet over medium heat. Add the chopped white onion and a pinch of salt. Cook, stirring, until softened and translucent (about 4–5 minutes). Add the chopped red and green bell peppers and cook 3 minutes more until softened.

Cook tomatoes

Add the tomatoes and tomato paste to the skillet. Stir to combine. Add the cumin, oregano, ground coriander (if using), 1 tsp salt, and 1/2 tsp sugar. Pour in 1/2 cup stock. Bring to a gentle simmer and cook, uncovered, 8–10 minutes until sauce thickens slightly and flavors meld.

Blend and finish

Remove from heat and let cool 5 minutes. For a smooth Ranchero sauce, transfer to a blender or use an immersion blender and puree until smooth or slightly chunky to your preference. Return to the skillet, taste and adjust seasoning. Stir in the lime juice and chopped cilantro (if using). Keep warm on very low heat while you cook the shrimp.

Shrimp & Aromatics

Season shrimp

Pat shrimp dry with paper towels. Season with 1 tsp kosher salt and 1 tsp black pepper. Lightly toss with the 2 tablespoons of flour if you prefer a slight coating (optional).

Sear shrimp

Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter. When butter foams and oil shimmers, add the shrimp in a single layer (work in batches if necessary). Sear 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside. Do not overcook.

Cook onions & garlic

Lower heat to medium, add the remaining 1 tablespoon oil to the skillet. Add the thinly sliced yellow onion and a pinch of salt. Sauté 4–5 minutes until soft and beginning to brown. Add minced garlic and cook 30–45 seconds until fragrant.

Combine shrimp with sauce

Return the cooked shrimp to the skillet with the onions and garlic. Pour the warm Ranchero sauce over the shrimp and onions (about all the sauce). Toss gently to coat and simmer together 1–2 minutes so shrimp absorb flavors. Taste and adjust salt or lime if needed.

To Serve

Warm tortillas in a dry skillet or wrapped in foil in a low oven. Spoon shrimp and plenty of Ranchero sauce into tortillas for tacos, or serve over cooked rice with lime wedges on the side. Garnish with extra cilantro if desired.