Puree 1/2 cup oil, onion, garlic, salt, and pepper in blender until almost smooth. Place shrimp in small bowl. Stir in oil mixture. Let shrimp marinate 1 hour.
Mexican White Rice
2 tablespoons canola oil
3 garlic cloves, peeled, halved
3/4 cup finely chopped white onion
1 1/2 cups medium-grain white rice
3 cups hot water 2 large fresh Italian parsley sprigs
1 1/4 teaspoon fine sea salt
2 whole serrano chilies (my Dad used jalepeño chilies which are less hot)
Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté until deep brown, about 3 minutes. Discard garlic. Add onion to saucepan and sauté til tender, about 5 minutes. Add rice; stir 5 minutes. Add 3 cups hot water, parsley, and salt (mixture will sputter). Bring to boil, stirring. Reduce heat to medium low, cover, and simmer until almost all liquid is absorbed, about 15 minutes. Stir rice, then re-cover and continue to simmer until all liquid is absorbed and rice is tender, about 5 minutes longer. Remove from heat; let stand, covered, 10 minutes. Discard parsley (my mom does not); fluff with fork.
Kindness of my parents for feeding me so well while staying with them. Of course, I am now paying for it in P90Xhaustion sweat but, it was well worth it. Muy bueno...XXOO
Also, my father would like me to add the following disclaimer; the above pic of my serving was from a second helping (hangs head in piggy shame) so my plate was muy messy and missing the pièce de résistance, the jalepeño. So gauche...