Serves: 4
Total Calories: 149

2 tablespoons olive oil
1/2 large white onion, thinly sliced in half rings
3 large tomatoes, peeled, seeded, and finely diced
4 cloves garlic (large), finely chopped
2 jalapeño peppers, seeded, veins removed and chopped
1 pound (16 to 20) large shrimp, peeled and deveined
2 tablespoons finely chopped fresh oregano or 1/2 teaspoon dried oregano Mexican variety preferred), crumbled
2 to 3 dashes hot pepper sauce, such as Tabasco
1/2 teaspoon salt, or to taste
1/2 cup , crumbled cotija cheese or queso, añejo

Heat the oil in a large heavy skillet over medium-high heat and cook the onion, stirring, until it starts to brown, about 4 minutes. Add the tomatoes, garlic, and jalapeños. Stir until the tomatoes are juicy and bubbling, 3 to 4 minutes. Add the shrimp and cook, turning and stirring, until pink, curled, and cooked through, about 4 minutes. Stir in the oregano, hot pepper sauce, and salt. Cook 1 minute. Divide among 4 plates and sprinkle each serving with cheese. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 149
Calories from Fat: 64

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