Mexene SHrimp

Cora Swindoll


I grew up with this dish. I ask my mom to make this for my birthday every year. Love It. This is my best friends favorite thing I cook. She just moved to PA and wants the recipe.Here in LA seafood is #1.


★★★★★ 1 vote

30 Min
40 Min


  • 1/4 c
  • 1/4 c
  • 1 Tbsp
    chili powder
  • 1 lb
    small-med shrimp, devained
  • 1 small
    onion,chopped small
  • 1 pinch
    garlic powder
  • 1 tsp
  • 1
    bay leaf
  • 2 c
    powdered milk (made per box directions
  • 1 Tbsp
    worcestershire sauce
  • 1/4 c

How to Make Mexene SHrimp


  1. Peel shrimp and de-vain, chop up onion
  2. Mix all dry ingred together(flour,salt,chili powder,garlic)
  3. Melt butter in med sized pot on med heat. Add in onion and cook till they become clear(opaque). Add in cleaned shrimp and cook till lightly pink in color.
  4. Add in dry ingredents and combine well. Cook for 13 min on low /med heat stiring constantly so flour does not burn,
  5. Slowly add in milk abd stir so it does not become clumpy. Cook 10 min on low.
  6. Add in remaining ingredients(ketchup,bay leaf,and worcestershire sauce) simmer for 20 min. Serve over steamed rice.

Printable Recipe Card

About Mexene SHrimp

Course/Dish: Other Main Dishes, Seafood
Other Tag: Quick & Easy

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