Recipes and Cooking Ranchero Shrimp Serve this delicious 30-minute meal atop warm tortillas or our included recipe for Mexican Red Rice. By Sarah Brekke Updated on June 8, 2022 Print Share Share Tweet Pin Email Photo: Carson Downing Start To Finish Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 ½ pound fresh or frozen jumbo shrimp in shells 1 tablespoon olive oil 1 tablespoon butter ½ cup finely chopped onion 1 fresh serrano or small jalapeño chile peppers, seeded and finely chopped* 2 cloves garlic, minced 4 roma tomatoes, halved, seeded, and chopped ½ teaspoon salt Black pepper ½ cup chopped fresh cilantro 2 ⅔ cup Mexican Red or Mexican Green Rice and/or eight 5- to 6-inch corn tortillas, warmed Lime wedges Mexican Red Rice 1 tablespoon vegetable oil ½ cup chopped onion (1 medium) 2 cloves garlic, minced 1 teaspoon ground ancho chile pepper ¼ teaspoon kosher salt 1 cup long grain rice 1 14 ounce can reduced-sodium chicken broth or vegetable broth ¾ cup Roasted Salsa Roja (recipe below) or purchased salsa ¼ cup water ½ cup finely snipped fresh cilantro Directions Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. In a 12-inch skillet heat oil and butter over medium-high. Add onion; cook 2 minutes or until softened. Add chile peppers and garlic; cook 2 minutes more or until onion starts to brown, stirring occasionally. Stir in tomatoes. Reduce heat to medium. Cook, covered, 5 minutes or until tomatoes are softened and start to release some juices. Add shrimp and salt. Cook 3 to 4 minutes or until shrimp are opaque, stirring frequently. Remove from heat. Season to taste with black pepper. Stir in cilantro. Serve with Mexican Red or Mexican Green Rice and/or tortillas, and lime wedges. Mexican Red Rice In a medium saucepan, heat oil over medium-high heat. Add onion, garlic, ground ancho chile pepper, and salt; cook for 2 minutes. Stir in uncooked rice; cook and stir for 1 minute. Add broth, Roasted Salsa Roja, and the water. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender. Remove pan from heat. Remove lid. Cover pan with a clean kitchen towel; replace lid. Let stand for 5 minutes to let the towel absorb any excess moisture. Remove lid and towel. Add cilantro; fluff rice with a fork. *Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Mexican Green Rice Prepare as directed, except substitute 3/4 cup purchased salsa verde for the red salsa. Roasted Salsa Roja Preheat broiler. In a large bowl, combine 3 medium quartered and cored tomatoes (about 1-1/2 pounds total), 1/3 cup chopped onion (1 small), 5 cloves garlic (peeled), and 1 halved and seeded fresh jalapeno chile pepper. Toss with 2 to 3 tablespoons vegetable oil, just enough to coat. Spoon mixture into a 15x10x1-inch baking pan, spreading evenly. Broil 5 to 6 inches from the heat for 8 minutes. Turn vegetables. Broil for 6 to 8 minutes more or until edges of vegetables begin to darken. Transfer baking pan to a wire rack; cool for 10 minutes. Transfer roasted vegetables and their cooking juices to a food processor; pulse until coarsely chopped. Add 1 cup snipped fresh cilantro leaves, 1/4 to 1/3 cup lime juice, and 1/2 teaspoon sugar; pulse until salsa is desired consistency. Season to taste with salt. Serve immediately or cover and chill. Makes 3 cups. Print Nutrition Facts (per serving) 238 Calories 8g Fat 13g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 238 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 246mg 82% Sodium 496mg 22% Total Carbohydrate 13g 5% Total Sugars 3g Protein 31g Vitamin C 15.8mg 79% Calcium 120mg 9% Iron 1.3mg 7% Potassium 595mg 13% Folate, total 15.4mcg Vitamin B-12 0mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.