Shrimp Sazon Food

SAZóN-SPICED SHRIMP AND OKRA

Sazón-Spiced Shrimp and Okra image

Fresh okra is wonderfully versatile, and searing it in a hot pan is one way to lend texture while preserving its shape. This dish comes together entirely within a large skillet; you'll work in stages to cook the okra and then the shrimp. A dusting of annatto-infused sazón adds aromatic and earthy flavors, and a tinge of spice. Finished with fresh cilantro and a squeeze of lime, this dish is perfect for a light evening meal or as part of any warm-weather menu.

Provided by Yewande Komolafe

Categories dinner, quick, weeknight, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 tablespoons grapeseed or other neutral oil
1 pound okra, stem ends trimmed, halved lengthwise
Kosher salt
1/2 small yellow onion, finely chopped (1/3 cup)
2 garlic cloves, sliced
1 jalapeño, thinly sliced
1 pound large shrimp, shelled and deveined
2 teaspoons sazón, homemade or store-bought
1/4 cup chopped fresh cilantro
1 lime, halved

Steps:

Heat 1 tablespoon oil in a large skillet over medium-high. Add half of the okra, cut sides down, and cook without stirring until golden brown, about 3 minutes. Sprinkle with 1/2 teaspoon salt, toss and cook until tender, about 1 minute more. Transfer to a plate. Heat 1 tablespoon oil in the skillet and repeat the cooking process with remaining okra and an additional 1/2 teaspoon salt.
Lower the heat to medium and heat the remaining 2 tablespoons oil in the skillet (no need to wash). Add the onion and cook, stirring, until softened, about 1 minute. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the shrimp and sprinkle with the sazón. Cook, stirring occasionally, until the shrimp are just cooked through and the sazón toasts and becomes fragrant, about 3 minutes.
Return the okra to the pan of shrimp and stir just to combine. Remove from the heat, add the cilantro and finish with several squeezes of lime.

SHRIMP MOZAMBIQUE

Shrimp Mozambique image

This is a delicious Portuguese dish that my mom used to make for us all the time. A good crusty bread is a must to sop up the sauce. If you love bold, savory flavors, you'll love shrimp Mozambique.

Provided by Melissa Rapoza Fragoza

Categories World Cuisine Recipes European Portuguese

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

½ cup butter
1 large onion, chopped
10 cloves garlic, chopped
1 (12 ounce) can beer
¼ cup dry white wine
3 (1.41 ounce) packages sazon seasoning with saffron (such as Goya® Azafran)
hot sauce
salt to taste
1 pound large shrimp, shells left on
3 cups cooked white rice, or to taste
1 tablespoon chopped fresh parsley

Steps:

Melt butter in a large skillet over medium heat. Add onion and garlic and cook until tender but not brown, about 5 minutes.
Stir beer, white wine, sazon, hot sauce, and salt into the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes.
Add shrimp to the skillet and cook until pink, 3 to 4 minutes. Add rice; heat through for about 5 minutes. Stir in parsley.

Nutrition Facts : Calories 348.5 calories, Carbohydrate 28.7 g, Cholesterol 155.7 mg, Fat 16.3 g, Fiber 0.9 g, Protein 15.5 g, SaturatedFat 10 g, Sodium 3277.2 mg, Sugar 1.3 g

SAZON

Sazon image

This is a copycat version of sazon, which I always use in Puerto Rican dishes. Other versions of this recipe call for only paprika or turmeric. I find adding both achieves the reddish-orange color without affecting flavor. The salt in this recipe can be reduced or omitted as many dishes call for additional salt. I prefer to omit and just add salt as needed to dishes while I'm cooking. I hope you will enjoy it!

Provided by SZYQ1

Categories World Cuisine Recipes Latin American Caribbean

Time 5m

Yield 10

Number Of Ingredients 8

Ingredients

1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon ground annatto seed
1 ½ teaspoons ground turmeric
1 teaspoon ground black pepper
1 tablespoon kosher salt
1 ½ teaspoons dried Mexican oregano

Steps:

Combine coriander, cumin, garlic powder, annatto, turmeric, black pepper, salt, and Mexican oregano in an air-tight container and mix well.

Nutrition Facts : Calories 12.3 calories, Carbohydrate 2.1 g, Fat 0.3 g, Fiber 0.9 g, Protein 0.5 g, Sodium 577.7 mg, Sugar 0.2 g

GOYA SAZON

Goya Sazon image

This is a home-made version of the classic seasoning used in many Latin dishes. It is sold in packets and other forms.

Provided by commercesd

Categories Mexican

Time 10m

Yield 3 teaspoons

Number Of Ingredients 8

Ingredients

1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon granulated garlic or 1 tablespoon garlic powder
1 tablespoon coriander powder
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon annatto seeds, ground or 1 tablespoon paprika
1 tablespoon dried culantro, if possible

Steps:

Mix all ingredients well.
Pour mix into spice jar or similar container.
Keep in a cool, dry place.
Use 1 1/2 tsp for each packet of Goya Sazon.

Nutrition Facts : Calories 26.5, Fat 0.6, SaturatedFat 0.1, Sodium 2332.6, Carbohydrate 5.2, Fiber 1.3, Sugar 0.2, Protein 1.3

CAJUN SHRIMP AND RICE

Cajun Shrimp and Rice image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground pepper
4 plum tomatoes, chopped
2 bunches scallions, chopped
3 cups cooked white rice
3 tablespoons chopped fresh parsley
Lemon wedges, for serving (optional)

Steps:

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Nutrition Facts : Calories 357 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 176 milligrams, Sodium 537 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 23 grams

SHRIMP MOZAMBIQUE

Shrimp Mozambique image

This shrimp Mozambique recipe was passed down from my grandma and is frequently made in our Portuguese culture. Variations include adding other seafood, such as clams, mussels or scallops. I've also made it with chicken since my kids will not eat seafood. -Christina Souza, Brooksville, Florida

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1 medium onion, finely chopped
6 garlic cloves, minced
2 pounds uncooked shell-on shrimp (16-20 per pound)
2 envelopes sazon with coriander and annatto
2 teaspoons garlic salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 bay leaf
1 bottle (12 ounces) beer or 1-1/2 cups chicken broth
1 teaspoon lemon juice
1/4 cup ketchup
3 tablespoons chopped fresh parsley
Hot cooked rice

Steps:

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.

Nutrition Facts : Calories 223 calories, Fat 9g fat (1g saturated fat), Cholesterol 184mg cholesterol, Sodium 1190mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

EASY SHRIMP MOZAMBIQUE

Easy Shrimp Mozambique image

Spicy shrimp flavored with wine and garlic. I found this at epicurious.com and am posting for ZWT. Mozambique gained their freedom from Portugal in 1975, many of the foods of Mozambique have roots in Portugal cruisine.

Provided by BakinBaby

Categories Portuguese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

12 -14 shrimp (med or large, shelled and deveined)
3 tablespoons butter
1 tablespoon olive oil
1 onion (chopped fine)
2 tablespoons parsley (chopped)
1 teaspoon turmeric
1 pinch saffron (or 1 packet sazon goya con azafran)
salt & freshly ground black pepper
3 garlic cloves (minced)
1 tablespoon red pepper flakes
1/2-3/4 cup white wine (or dark beer)
2 cups white rice (cooked)

Steps:

In a medium mixing bowl add grllic, saffron (or sazon goya), crushed red pepper, turmeric,salt and pepper, mix gently.
Add 2 T. butter and 1 T. olive oil to pan add onion; cook until soft (4-5 min.) over medium heat, add contents of bowl stir and cook another 1-2 minute Add wine or beer, bring to boil and reduce for 2 minute over medium high heat.
Add shrimp, parsley and rest of butter, cook over medium heat until shrimp are done, serve over rice.

Nutrition Facts : Calories 506.7, Fat 13, SaturatedFat 6.1, Cholesterol 45.6, Sodium 189.2, Carbohydrate 81.1, Fiber 3.6, Sugar 1.6, Protein 9.6

SAZóN

Sazón image

Cumin-heavy sazón is among the most commonly used spice blends in Puerto Rican cooking, and is also popular throughout Latin America. This seasoning is an incredible cheat, and is typically found in the international section of most supermarkets. Commercial brands are flavor bombs pumped with monosodium glutamate - MSG - that can make almost anything taste better. While I'm not MSG-phobic, I do prefer making my own blends to control both the flavor and the salt content. This is my take on sazón, minus the MSG, and with turmeric added along with the standard annatto to imbue dishes with a golden hue. Adaptation is encouraged based on preference, and if you can't find ground annatto then sweet paprika is a perfect substitute. It will keep in an air-tight container for years.

Provided by Von Diaz

Time 5m

Yield About 1/2 cup

Number Of Ingredients 7

Ingredients

2 tablespoons fine sea salt
2 tablespoons ground annatto or sweet paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground cumin
1 tablespoon ground turmeric
1/2 teaspoon ground black pepper

Steps:

In an airtight container, combine all ingredients. Cover and shake well to incorporate.
Use with carne guisada, alcapurrias or

More about "shrimp sazon food"

Rinse shrimp and pat dry with paper towels, place in large bowl. Add to food processor garlic, onion, bell pepper, cilantro, tomato paste and Sazon. Pulse until all vegetables are chopped into small pieces. Pour marinade ingredients over shrimp and mix thoroughly. Let shrimp …
From fusioncraftiness.com

Shrimp Sazon Food

SAZóN-SPICED SHRIMP AND OKRA

SHRIMP MOZAMBIQUE

This is a delicious Portuguese dish that my mom used to make for us all the time. A good crusty bread is a must to sop up the sauce. If you love bold, savory flavors, you'll love shrimp Mozambique.

SAZON

GOYA SAZON

This is a home-made version of the classic seasoning used in many Latin dishes. It is sold in packets and other forms.

CAJUN SHRIMP AND RICE

SHRIMP MOZAMBIQUE

This shrimp Mozambique recipe was passed down from my grandma and is frequently made in our Portuguese culture. Variations include adding other seafood, such as clams, mussels or scallops. I've also made it with chicken since my kids will not eat seafood. -Christina Souza, Brooksville, Florida

EASY SHRIMP MOZAMBIQUE

Spicy shrimp flavored with wine and garlic. I found this at epicurious.com and am posting for ZWT. Mozambique gained their freedom from Portugal in 1975, many of the foods of Mozambique have roots in Portugal cruisine.

SAZóN

More about "shrimp sazon food"

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