Mexican Shrimp

Originally published in the July 2008 issue of FOX CITIES Magazine.

If summer cuisine has you thinking south of the border, thank the cooks at El Azteca for this quick, tasty recipe!

1/2 cup Mexican Rice, uncooked
3/4 cup water
1 tsp. Vinegar
1 tsp. Sugar
Pinch of Salt
Peanut Oil (can be substituted with Vegetable Oil)
5 Mexican Shrimp
2 T. Sugar
3 oz. Valentina (Mexican hot sauce)
1/2 tsp. Lime Juice (can be substituted with Lemon)

Put rice in a heavy-bottom saucepan, add water, and cover with a tight-fitting lid. Boil 3–5 minutes, then reduce heat and simmer 8–10 minutes.

In separate, small pan heat vinegar, 1 tsp. sugar, and pinch of salt until sugar and salt have dissolved. Pour sugar mixture over rice, folding in with a spoon.

In separate saucepan over medium-high heat, add enough peanut oil to coat the bottom of the pan. Place shrimp in pan and sear on one side for 2 minutes, then flip shrimp, add 2 T. sugar and Valentina. Add lime juice to finish.

Serve shrimp over rice. If desired, garnish with cilantro and lime wedges.

Serves 1, but can be easily multiplied.

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