8 Mission® Corn Tortillas Oil for frying 1 Onion sliced 1 Red Bell Pepper cut into strips 1 Green Bell Pepper cut into strips 3/4 lb. Shrimp 5 Tbsp. Lea & Perrins Sauce 5 Tbsp. Maggi Sauce (liquid seasoning and soup base) 5 Tbsp. Lemon Juice 5 Tbsp. Cilantro chopped Salt and Pepper to taste
1. Heat the oil and fry the onion, red and green bell pepper until golden brown. Add the shrimp, lemon juice, Maggi sauce, and Lea & Perrins sauce, cook until shrimp are golden. Add cilantro and season. Serve with warm tortillas.