Monday, November 19, 2012

Shrimp Mazatlan

Before you stuff that turkey, fire up your grill!

Shrimp Mazatlan

I just returned from our annual Girl's Week where I partied with my mom and 5 sisters in Scottsdale, Arizona. I would have a fabulous time with this group anywhere, but there is just something about the desert.  I love the light air, amazing mountains, high clouds, and Mexican food.  I would eat it every day if I could!
I'm still dreaming about Tia Rosa's, in Phoenix, where we had lunch.  Their "flying saucer" chicken tostadas are so fresh and yummy.  Mom ordered a specialty of the house, shrimp, pineapple, peppers, and onions, grilled on skewers and basted with ancho butter.  They serve it over rice and garnish with radishes, limes and salsa.  Special thanks to them for sharing their recipe.
Shrimp Mazatlan
  • 7 large frozen shrimp
  • 1 cup kosher salt
  • 1 cup boiling water
  • 1 quart iced water
  • 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 using.
 For the rice
  • 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 Bay seasoning
  • 1 teaspoon Ancho chile powder
Pour boiling water in a bowl. Add kosher salt; stir until salt is almost dissolved. Add iced water; stir until salt has completely dissolved. Add shrimp; let stand 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 20 minutes. 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. Heat 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. 

Gracious amigas.  Now... on to the bird!  


  1. Just copied this recipe. Now I shall get back to Thanksgiving prep!

    Hope you have a wonderful holiday.


    1. Thanks for stopping by Carol. Happy Thanksgiving to you too!

  2. This sounds delicious! My kids would love it with the chili peppers! I am delaying the cooking and I even have a little more grocery shopping to do. Much more fun to read blogs and see good recipes! Happy Thanksgiving. Linda

    1. I'm finishing my shopping today too. Have a great holiday. It will be here before we know it!

  3. A girl's weekend sounds fabulous as does your rice and shrimp. Joni

    1. My sisters live in Virginia, Colorado, Arizona, California, and I'm in Idaho, so a Girl's week is a real treat. You will miss your sister a lot when you move back East too.

  4. Hi! Thanks for your nice post!

    Sounds like a fun, fun, time.

    Happy Thanksgiving to you and yours. Sending hugs from Nebraska.

  5. This sounds so delicious, Gnee! I envy your girl's weekend :)

  6. You are a girl after my own heart because you're still grilling in November! It's a four season sport around here, and this looks delicious.

    In case I don't get to see you again before Thanksgiving, I want to tell you that I am THANKFUL for you. (My family is too. You are the source of their favorite recipes.) I'm glad our blog paths crossed.


Thanks so much for leaving a comment. I read each and every one and they make me sing! renée