The Ports O' Call Shrimp Tray

• 1 lb cleaned & deveined uncooked Large shrimp
• 2 sliced green bellpeppers
• 2 red sliced bellpeppers
• 1/2 sliced purple onion
• 4 diced red potatoes
• 1 corn cobletts optional
• 2 sliced roma tomatoe
• 1 bunch chopped cilantro
• 1 tbsp cooking oil
• 1/2 can El Pato spicy tomatoe sauce
• 1 tbsp red Achote powder
• 1/2 lb fresh pork chorizo
• 1 tsp oregano
• 1 salt to taste
• 1 pepper to taste
• 1 pinch ground cumin
• 1 garlic salt with parsley flakes to taste
• 1 pinch Montreal chicken seasoning to taste
• 3/4 cup water as needed more or less for sauce
• 1 tsp chicken bullion

1. Start by slicing all veggies, and chopping cilantro.
2. Wash your potatoes well and chop into bite size pieces (I left skin on optional).
3. Now boil your potatoes till just tender and corn coblette, drain and set aside
4. Add oil to a warm pan, add in all veggies cook down for about 6 minutes on medium heat.
5. Now add in all ingredients for sauce, and all seasonins to taste let cook on low for 15 minutes.
6. In another pan cook chorizo till done about 10minutes or so, add to sauce mixture.
7. Check for seasonings
8. Once your satisfied with seasonings add in shrimp cook about 6 minutes till shrimp turn pink.
9. Turn off and add in potatoes and corn.
10. Should be almost soupy like consistency.
11. serve with soft bread, avocados, &lime.Enjoy

shrimp, green bellpeppers, bellpeppers, purple onion, red potatoes, corn cobletts optional, roma tomatoe, cilantro, cooking oil, tomatoe sauce, fresh pork chorizo, oregano, salt, pepper, ground cumin, garlic, chicken seasoning, water, chicken bullion

Taken from cookpad.com/us/recipes/350669-the-ports-o-call-shrimp-tray (may not work)