Rancho de Tia Rosa Shrimp Mazatlan
- 7 large frozen shrimp
- 1 cup kosher salt
- 1 cup boiling water
- 1 quart
- 1 green bell pepper, cut into 1-inch squares
- 1 white onion, cut
into 1-inch squares
- 1 fresh pineapple, cut into 1-inch triangles
- 2 (10-inch)
bamboo skewers, soaked in water at least 30 minutes before
- 1/4 cup peanut oil
- 2 cups rice
- 4 cups water
- 1 cup tomato sauce
- 1 cup onion, diced
- 1 tablespoon salt
- 1 teaspoon granulated garlic
- 1/8 cup chives, chopped
- 1/8 cup carrot, chopped
- 1/2 teaspoon black pepper
- 1/2 cup butter
- 1/2 cup honey
- 2 teaspoons Mrs. Dash
- 1 teaspoon Old
- 1 teaspoon Ancho chile powder
- Pour boiling water into a bowl. Add kosher salt; stir until salt is almost dissolved.
Add iced water; stir until salt has completely dissolved.
- Add shrimp; let stand
for 45 minutes.
- Drain liquid; rinse, peel and devein shrimp. Place shrimp on a skewer.
- Place bell pepper, white onion and pineapple onto the second skewer.
- In a large stock pot, heat oil and rice; stir until rice turns golden brown,
about 10 minutes.
- Add water, tomato sauce, onion, salt and granulated garlic. Stir
once, then cover and bring to a boil; cook 2 minutes. Stir once, then reduce heat
to simmer and cook until most of the liquid has been absorbed into the rice, about
- Pour rice onto a baking pan; spread evenly. Stir rice every 5 minutes
until it has cooled completely, about 20 minutes.
- Stir in chives, carrots and black
pepper. Store rice in the refrigerator.
- Combine butter, honey, Mrs. Dash, Old Bay seasoning and Ancho chile powder.
mixture in the microwave for 1 minute; stir to combine.
- Place vegetable skewer on the heated grill; baste with butter mixture. Turn and
baste vegetable skewer often until it caramelizes, about 10 minutes.
- Place shrimp skewer on the grill. Baste shrimp with butter mixture. When shrimp
begins to turn pink, turn and baste again.
- When shrimp are completely pink, remove
shrimp from the grill.
- Place shrimp and vegetables over a bed of rice.
- Serve with your favorite salsa, lime and radishes.
Source: Rancho de Tia Rosa, Phoenix, Arizona