Mexican Five-Spice Shrimp Rice
  • 1 lb. fresh or frozen medium shrimp, thawed
  • 1 Tbsp. masa harina or cornmeal
  • 2 tsp. chili powder
  • 1 tsp. sugar
  • 1 tsp. smoked paprika
  • 1 tsp. ground coffee (not instant)
  • ½ tsp. kosher salt
  • ½ tsp. ground coriander
  • ¼ tsp. cayenne pepper
  • 1 Tbsp. Princess House® All-Natural Pure Grapeseed Oil
  • ¼ cup lime juice
  • 1 Tbsp. chilled butter, cut up
  • ¼ cup snipped fresh cilantro
  • 12 6” flour or corn tortillas
  • Princess Heritage® Tri-Ply Stainless Steel 14” Sear Pan

Peel and devein shrimp. Rinse, pat dry with paper towels and set aside. In a small bowl, combine masa harina, chili powder, sugar, smoked paprika, coffee, salt, coriander and cayenne pepper. Place shrimp in a medium bowl, add spice mixture and toss to coat. In Sear Pan, heat oil over medium-high heat. Add shrimp; cook for 1 to 3 minutes, until shrimp are nearly opaque, stirring frequently. Remove shrimp from skillet. Add lime juice to skillet, combining it with any spices remaining in skillet. Return shrimp to skillet; cook about 1 minute, until shrimp are opaque. Remove skillet from heat; add butter. Stir gently just until butter is melted. Sprinkle with cilantro and serve with tortillas. Serves 6.

Mexican Five-Spice Shrimp Rice


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