The Chef

Restaurants

Meals

Drinks

Restaurants›Elvira's Grill - Upland›Camarones Rancheros Recipe

Camarones Rancheros Recipe

Name: Elvira's Grill - Uplands Camarones Rancheros Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 6 each large shrimp (16/20), peeled, deveined and butterflied; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs all-purpose flour (for light dusting); 2 tbs unsalted butter; 1 tbs olive oil; 0.5 each yellow onion, medium, thinly sliced; 0.5 each red bell pepper, seeded and thinly sliced; 0.5 each green bell pepper, seeded and thinly sliced; 2 each roma (plum) tomatoes, seeded and diced; 2 cloves garlic, minced; 0.25 cup dry white wine (Sauvignon Blanc or similar); 1 tsp chipotle in adobo, finely chopped; 0.5 cup tomato sauce; 0.25 cup chicken or seafood stock; 2 tbs fresh cilantro, chopped; 1 tbsp fresh lime juice; 0.25 tsp ground cumin; 0.25 tsp dried oregano (preferably Mexican oregano); 0.25 tsp sugar (optional, to balance acidity); 1 tsp hot sauce (optional); 1 cup long-grain white rice; 1 tbs vegetable oil; 0.75 cup fresh tomato, blended (or canned tomato sauce); 1.5 cup chicken stock or water; 0.5 cloves garlic, minced; 0.25 each onion, small, finely chopped; 0.75 tsp salt; 0.125 tsp ground cumin; 1 tbs fresh cilantro, chopped (for garnish)

Inspired by Elvira's Grill - Upland

Time45m

Serves2

Six large butterflied shrimp, sautéed with bell peppers, onions, tomatoes, white wine, and our special sauce. Served with Mexican style rice and refried beans.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Camarones Rancheros (shrimp & sauce)

6 each large shrimp (16/20), peeled, deveined and butterflied

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbs all-purpose flour (for light dusting)

2 tbs Unsalted butter

1 tbs olive oil

1/2 each yellow onion, medium, thinly sliced

1/2 each red bell pepper, seeded and thinly sliced

1/2 each green bell pepper, seeded and thinly sliced

2 each roma (plum) tomatoes, seeded and diced

2 cloves Garlic, minced

1/4 cup dry white wine (Sauvignon Blanc or similar)

1 tsp chipotle in adobo, finely chopped

1/2 cup Tomato sauce

1/4 cup chicken or seafood stock

2 tbs Fresh cilantro, chopped

1 tbsp Fresh lime juice

1/4 tsp Ground cumin

1/4 tsp dried oregano (preferably Mexican oregano)

1/4 tsp sugar (optional, to balance acidity)

1 tsp hot sauce (optional)

Mexican-style rice

1 cup Long-grain white rice

1 tbs Tuscany sunflower oil

3/4 cup fresh tomato, blended (or canned tomato sauce)

1 1/2 cup chicken stock or water

1/2 cloves Garlic, minced

1/4 each onion, small, finely chopped

3/4 tsp Celtic sea salt

1/8 tsp Ground cumin

1 tbs fresh cilantro, chopped (for garnish)

Refried beans

1 1/2 cup canned pinto beans, drained and reserved liquid

1 tsp lard or vegetable oil

1/4 each onion, small, finely chopped

1/2 cloves Garlic, minced

1/4 tsp Ground cumin

1/2 tsp Celtic sea salt

1/2 tsp ReaLime juice

To serve & garnish

3 each Lime wedges

1 tbs extra cilantro, chopped

6 each warm corn or flour tortillas

Method

Camarones Rancheros (shrimp & sauce)

Prep shrimp

Pat the butterflied shrimp dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Lightly dust each shrimp on both sides with the 2 tbs flour and shake off excess.

Sauté vegetables

In a large skillet over medium-high heat, heat 1 tbsp olive oil and 1 tbsp (of the 2 tbs) butter until shimmering. Add the sliced onion and both bell peppers. Cook, stirring occasionally, until softened and beginning to brown, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Add the diced tomatoes and cook 2–3 minutes until they release juices.

Deglaze & build sauce

Pour in 1/4 cup dry white wine to deglaze the pan, scraping up any browned bits. Allow wine to reduce by half, about 1–2 minutes. Stir in 1 tsp chopped chipotle, 1/2 cup tomato sauce, 1/4 cup stock, 1/4 tsp cumin, 1/4 tsp oregano, and 1/4 tsp sugar (if using). Bring to a gentle simmer and cook 3–4 minutes to meld flavors.

Cook shrimp

Push the vegetables to the edges of the skillet to make space in the center. Add the remaining 1 tbsp butter and let it melt. Place the shrimp in a single layer, cooking 1.5–2 minutes per side until opaque and just cooked through (shrimp cook quickly). Spoon sauce over shrimp as they cook so they absorb flavor. Total shrimp cooking time should be about 3–4 minutes.

Finish sauce

Remove skillet from heat. Stir in 2 tbsp chopped cilantro and 1 tbsp fresh lime juice. Taste and adjust seasoning with up to 1 tsp hot sauce and additional salt if needed. Keep warm while plating.

Mexican-style rice

Rinse the 1 cup rice under cold water until water runs clear. Drain well.

In a medium saucepan over medium heat, warm 1 tbsp vegetable oil. Add the rinsed rice and toast, stirring constantly, until edges turn lightly golden, about 4–5 minutes.

Stir in 1/2 clove minced garlic and 1/4 small finely chopped onion; cook 30–45 seconds. Add 3/4 cup blended tomato (or tomato sauce), 1.5 cups chicken stock, 3/4 tsp salt, and 1/8 tsp cumin. Stir once, bring to a simmer.

Cover, reduce heat to low and cook undisturbed for 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and fold in 1 tbsp chopped cilantro before serving.

Refried beans

In a small skillet over medium heat, warm 1 tsp lard or oil. Add 1/4 small finely chopped onion and 1/2 clove minced garlic; sauté until translucent, about 2–3 minutes.

Add the 1.5 cups drained pinto beans and 2–3 tbsp of the reserved bean liquid (or water). Mash the beans with a potato masher or the back of a spoon until you reach the desired consistency (smooth or slightly chunky).

Cook, stirring occasionally, until mixture thickens and flavors meld, about 3–5 minutes. Season with 1/4 tsp cumin, 1/2 tsp salt, and 1/2 tsp lime juice. Adjust seasoning to taste and keep warm.

To serve & garnish

Divide Mexican rice and refried beans among plates. Arrange the six Camarones Rancheros alongside or on top of the rice. Spoon extra ranchero sauce and sautéed peppers/onions over the shrimp and rice.

Garnish with extra chopped cilantro and lime wedges. Serve with 6 warm tortillas on the side for scooping or making tacos.