This south of the border Mexican dish derives its success from the chili and spice blend. Adjust it to your family’s heat index then get out your Wok. Yes, an unusual combination but it works perfectly. Add some tortillas, rice and beans and let the Fiesta begin.
1/4 cup ground California chilies
1/4 cup ground New Mexico chilies
1/4 cup smoked paprika
1 tbsp ground cumin
1 1/2 tsp garlic granules
2 tsp dried oregano
1/2 tsp sugar
1 tsp salt
1 tsp ground Chipotle chili pepper or Arbol chili pepper
Place all the ingredients in a bowl and combine. Store in an air-tight container. This blend will keep for up to six months.
10 shrimp with tails on or off (about ½ pound)
8 oz whole mushrooms
2 tbsp olive oil
In a plastic bag, toss the shrimp with the spice blend until completely coated, using about 2 tbsp chili blend to coat 10 shrimp. In another plastic bag, toss the mushrooms to coat. Place both bags in the refrigerator for at least 30 minutes or longer.
Add oil and set the Wok to High Heat. Carefully add shrimp and mushrooms. Stir for about 2-3 minutes until. Plate over prepared rice and serve.
Over to You
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