Ingredients
3 tablespoons olive oil1 medium onion, finely chopped6 garlic cloves, minced2 pounds uncooked shell-on shrimp (16-20 per pound)2 envelopes sazon with coriander and annatto2 teaspoons garlic salt2 teaspoons garlic powder2 teaspoons onion powder1 teaspoon paprika1 bay leaf1 bottle (12 ounces) beer or 1-1/2 cups chicken broth1 teaspoon lemon juice1/4 cup ketchup3 tablespoons chopped fresh parsleyHot cooked rice
Preparation
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. 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. Serve with rice.
