If you have a special evening planned and you need a special dish, but you don’t want to go far, add this to your special dish wish list. The zesty Shrimp Mozambique is loaded with a great assortment of amazing, mouthwatering flavors that will make all other shrimp dishes sigh with jealousy. The plump, juicy shrimp swimming in all the yummy, savory spices will be hands-down the best meal ever for you and your special guest. When your menu gets a bit boring, jazz things up a bit with the incredibly tasty and easy Shrimp Mozambique. It will make your next special occasion or normal Wednesday night an A-list, world-class experience!
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 6 cloves garlic, minced
- 2 pounds shrimp (about 32-40 total), shell-on, can substitute peeled and deveined shrimp
- 2 envelopes sazon seasoning with coriander and annatto
- 2 teaspoons garlic salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 bay leaf
- 1 (12-ounce) bottle beer or 1 1/2 cups chicken broth
- 1 teaspoon lemon juice
- 1/4 cup ketchup
- 3 tablespoons fresh parsley, chopped
- rice, to taste, cooked and warm, for serving
Directions
Step 1 –In a Dutch oven over medium-high heat, heat the olive oil.
Step 2 –Add the onion to the oil and cook, stirring constantly, until it is tender, about 4-5 minutes.
Step 3 –Add the garlic cloves and the shrimp to the onions and cook for 1 minute.
Step 4 –Add the sazon envelopes, the garlic salt, the garlic powder, the onion powder, the paprika, and the bay leaf to the shrimp and stir constantly.
Step 5 –Add the beer and the lemon juice to the shrimp mixture, stirring constantly, and bring it to a boil.
Step 6 –Reduce the heat and simmer, uncovered, until the shrimp turns pink, about 10 minutes.
Step 7 –Stir the ketchup and the parsley into the shrimp mixture. Remove and discard the bay leaf.
Step 8 –Serve the shrimp and the sauce over the rice. For the best and most authentic result, if using shell-on shrimp, once served, suck the shrimp out of the shell for the optimal flavor.
