Shrimp Mozambique

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

• In a Dutch oven over medium-high heat, heat the olive oil.
• Add the onion to the oil and cook, stirring constantly, until it is tender, about 4-5 minutes.
• Add the garlic cloves and the shrimp to the onions and cook for 1 minute.
• 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.
• Add the beer and the lemon juice to the shrimp mixture, stirring constantly, and bring it to a boil.
• Reduce the heat and simmer, uncovered, until the shrimp turns pink, about 10 minutes.
• Stir the ketchup and the parsley into the shrimp mixture. Remove and discard the bay leaf.
• 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.