Mozambique Shrimp Re-Mixed

I had this idea of making Mozambique Shrimp again, this time omitting the beer. I think the Goya spices combined with the onions, garlic and hot sauce is really the secret to this dish. Plus I'm trying to cut some calories and carbs and came up with this new version. The first thing I always have on hand is the Sazon Goya "Con Azafran", found in the international aisle of your grocrery store.

And of course you need shrimp. So let's get the cutting board out and start the prep.  Here's what you'll need:

Mozambique Shrimp sans Beer
3 T butter
1 T olive oil
1 pound shrimp (16-20 count) peeled and deviened
2 small onions chopped
4-5 garlic cloves chopped or grated
2 packets Goya Con Azafran
1-1/2 tsp tomato paste
2 T srirscha sauce (or any other hot sauce that rocks your boat)
12 oz water
Juice of one lemon

In large sauce pan, heat the butter, olive oil, onions and garlic on low for about 5 minutes. Make sure the heat is low enough so you just sweat them. Add the tomato paste (I love the paste in the tube), sriracha sauce, Goya seasoning and water. Bring to a boil.

Now add the prepared shrimp and lemon juice, bring to a boil and lower to a simmer. Cook 5 minutes.

Mozambique shrimp is ready to be served. How easy is that? I paired this with brown rice and garnished with cooling diced cucumber and cilantro. I'd love you to try this- so tasty and simple. Let me know what you think.