This is party food from the Cinco de Mayo Party article in Sunset magazine. Recipe courtesy Thomas Schnetz the owner of a popular Oakland restaurant. If you like garlic, and you like shrimp, you'll love this recipe!
- 1⁄4 cup vegetable oil
- 1 lb white onion, peeled and thinly sliced
- 2 -3 serrano chilies, stemmed, seeded, and thinly sliced
- 4 tablespoons butter
- 3 tablespoons finely chopped garlic
- 2 1⁄2 lbs shrimp, peeled, deveined, and halved lengthwise (21-25 per lb.)
- 1 cup coarsely chopped fresh cilantro
- kosher salt
- 16 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, about 10 minutes. Pour vegetables into a bowl and set aside.
- Melt butter in same frying pan over medium-high heat, add garlic, and stir until sizzling, about 1 minute.
- Add half of shrimp to pan. Stir until shrimp are bright pink and no longer wet looking in thickest part (cut to test), about 3-5 minutes; transfer shrimp to bowl with reserved vegetables.
- Add remaining shrimp to pan and cook as above, then return cooked shrimp and vegetables to a pan and stir everything together until hot, 2 to 3 minutes. Add cilantro and salt to taste.
- Serve shrimp in a large bowl with tortillas accompanied by lime wedges to squeeze over the top.