- Shrimp Mozambique.jpg (34.78 KiB) Viewed 344 times
Preparation Time: 20 minutes
Cooking time: 20 minutes
Serves: 6
If served as six portions, provides 223 cals, 10g fat (of which 1g saturates), 4g sugar and 1.1g salt per portion.
Ingredients
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 6 garlic cloves, minced
- 2lb (32oz) uncooked shell-on shrimp (approximately 16 - 20 shrimps per pound)
- 2 envelopes sazon with coriander and annatto
- 2 tsp garlic salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 1 bay leaf
- 1 bottle (350ml/12fl oz) beer or 1½ cups chicken broth
- 1 tsp lemon juice
- ¼ cup ketchup
- 3 tbsp chopped fresh parsley
- Hot cooked rice
Method
1. In a Dutch oven, heat oil over medium high heat. Add onion; cook and stir until tender, 4 - 5 minutes. Add garlic and shrimp; cook 1 minute longer. Stir in seasonings. Add beer and lemon juice; bring to a boil. Reduce heat. Simmer, uncovered, until shrimp turn pink, 10 - 15 minutes. Stir in ketchup and parsley; discard bay leaf.
2. Serve with rice.
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