Shrimp Mozambique

This one was meh. We like shrimp in our house, but you have to admit, shrimp doesn't have too much flavor. Considering how many ingredients this recipe has, you'd think it would taste like more. 

• 3 Tbsp olive oil
• 1 medium white onion, finely chopped
• 6 garlic cloves, minced
• 2 lb uncooked, shell-on shrimp (16-20 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 (12 oz) beer or 1 1/2 cups chicken broth
• 1 tsp lemon juice
• 1/4 cup ketchup
• 3 Tbsp chopped fresh parsley
• hot cooked rice

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. 

Serves 6

Prep Time: 20 minutes

Total Time: 40 minutes

Recipe from Taste of Home