Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Olive oil Salt to taste
4 lg Garlic cloves, peeled 14 ea Ripe plum tomatoes, finely
2 md White onions, peeled . chopped
. finely chopped 2 lb Large shrimp, peeled and
8 Fresh serrano chiles or . deveined
. fresh jalapenos 1 c Fish stock or clam juice

Heat oil in deep casserole or wok. Brown and discard garlic cloves.
Add onions and chiles and cook uncovered over medium heat until
onions are translucent. Season with a small amount of salt while
cooking.

Add tomatoes and cook until sauce thickens, about 35 minutes. Add
shrimp and cook 3 minutes. Add fish stock and continue cooking,
covered, for 6 minutes over medium heat. Re-season with salt and
cook until sauce is thick, about 5 minutes.

Serve with red or pinto beans, flour or corn tortillas (warmed) and
pickled chiles.

Nutritional analysis per serving: 257 CALORIES; 15.4g FAT (2.1g SAT);
129mg CHOLESTEROL; 216mg SODIUM. Percentage of calories from fat: 54.

From "Cuisine of the Water Gods" by Patricia Quintana. (Simon and
Schuster, $25) (as reported by Robin Mather in "The Detroit News," as
seen in "The Olympian," 3/22/95).

Typed for you, Kathy, in appreciation, by Iris Grayson
Submitted By IRIS GRAYSON On 03-26-95

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