Shrimp Mazatlan

Shrimp Mazatlan

Before you begin stuffing that turkey, fire up your grill and make to die for Shrimp Mazatlan!

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!

Shrimp Mazatlan

I’m still dreaming about Tia Rosa’s, in Phoenix, where we had lunch.  Their “flying saucer” chicken tostadas are so fresh and yummy.  My Mom ordered a specialty of the house, Shrimp Mazatlan, grilling skewers with shrimp, pineapple, peppers, and onions, that are basted with ancho butter.  They serve it over rice and garnish with radishes, limes and salsa.  Special thanks to them for sharing their recipe for Shrimp Mazatlan and their Mexican Rice too!

5 from 1 reviews
Shrimp Mazatlan
 
Shrimp and veggies grilled with a spicy, buttery, sauce, then bedded on Mexican rice..delicioso!
Ingredients
  • 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
  • ¼ cup peanut oil
  • 2 cups rice
  • 4 cups water
  • 1 cup tomato sauce
  • 1 cup onion, diced
  • 1 tablespoon salt
  • 1 teaspoon granulated garlic
  • ⅛ cup chives, chopped
  • ⅛ cup carrot, chopped
  • ½ teaspoon black pepper
  • ½ cup butter
  • ½ cup honey
  • 2 teaspoons Mrs. Dash
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Ancho chile powder
Instructions
  1. 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.
  2. Place bell pepper, white onion and pineapple onto the second skewer.
  3. 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.
  4. Combine butter, honey, Mrs. Dash, Old Bay seasoning and Ancho chile powder. Heat mixture in the microwave for 1 minute; stir to combine.
  5. Place vegetable skewer on the heated grill; baste with butter mixture. Turn and baste vegetable skewer often until it caramelizes, about 10 minutes.
  6. 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.
  7. Serve with your favorite salsa, lime and radishes.

Gracious amigas.  Now… on to the bird!  

About The Author

Renée

Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!

10 Comments

  1. Carol at Serendipity

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

    Hope you have a wonderful holiday.

    Carol

    Reply
  2. Linda (More Fun Less Laundry)

    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

    Reply
    • renee @ Singing With Birds

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

      Reply
  3. Red Couch Recipes

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

    Reply
    • renee @ Singing With Birds

      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.

      Reply
  4. Julie

    Hi! Thanks for your nice post!

    Sounds like a fun, fun, time.

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

    Reply
  5. Debbie

    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.

    Reply

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