Mexican shrimp pan - Mexikansk räkpanna

MEXICAN SHRIMP PAN
Mexikansk räkpanna

The salt from the shrimps and the sharp freshness of the lime makes this dish a delicacy, if you like shellfish and can eat them that is …

4 servings

2 onions

1 green bell pepper
1 can sliced mushrooms, 7 oz
1 tablespoon butter or margarine
1 tablespoon flour
1/3 cup chili sauce
¾ cup cream, 15% fat
1 teaspoon salt
white or black pepper
cayenne
1 cup long-grained rice
4 teaspoons fresh lime juice
10 to 14 oz peeled shrimp
¼ cup concentrated orange juice
1/3 cup water
1 lime for decoration

Peel and chop the onion. Rinse, trim and shred the pepper. Drain the mushrooms. Heat the fat in a shallow, wide saucepan. Add onion and mushrooms and sautée for about 3 minutes. Sprinkle with the flour and blend it in. Add bell pepper, chili sauce, cream, salt and spices and let simmer, uncovered, for 8 to 10 minutes.

Bring 2 cups of water to a boil. Add rice and fresh lime juice and let the rice simmer until the liquid is absorbed, about 10 minutes. When the vegetable mix has boiled you add shrimp, orange juice and water. Bring to a boil, then lower the heat and let the shrimp heat through – they must not boil. Put on a serving plate with the rice and decorate with lime. Serve immediately.

Enjoy!

Bella