Tue. Sep 27th, 2022
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Ingredients

  • 3 tbsp olive oil
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 2 pounds uncooked shell-on shrimp(jheenge)
  • 2 envelopes sazon with coriander and annatto
  • 2 tsp garlic salt
  • 2 tsp garlic powder
  • 2 tsps onion powder
  • 1 tsp paprika
  • 1 bay leaf(t aijh pat)
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  • 1-1/2 cups chicken broth(yakhni)
  • 1 tsp lemon juice
  • 1/4 cup ketchup
  • 3 tbsp chopped fresh parsley(herb)
  • Hot cooked rice

Directions

  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(msala jat). 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(taijh pat). Serve with rice.
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