1lb cooked shelled shrimp
½ large onion
1 15oz can of stewed tomatoes
15oz mandarin orange slices
½ 16oz jar On The Border Salsa (Medium, Mild or Hot*)
½ cup orange juice
2 cups rice, cooked, to taste
- While rice is cooking, place all ingredients in a sperate skillet and heat until boiling.
- Also known as Topolobampo Shrimp, this makes a great addition to tail-gait grilling time.
- Serve over cooked rice.
- *Use On The Border Hot Salsa for more of a zesty kick!