Description
Garlic and sazon seasoning make a spicy, beer-based sauce for shrimp Mozambique that'll have you licking your fingers.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 6 garlic cloves, minced
- 2 pounds uncooked shell-on shrimp (16-20 per pound)
- 2 envelopes sazon with coriander and annatto
- 2 teaspoons garlic salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 bay leaf
- 1 bottle (12 ounces) beer or 1-1/2 cups chicken broth
- 1 teaspoon lemon juice
- 1/4 cup ketchup
- 3 tablespoons chopped fresh parsley
- hot cooked rice
Directions
- 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. Serve with rice.
