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    You are in: Home / Recipes / Camarao Mozambique (portuguese-style Shrimp) Recipe
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    Camarao Mozambique (portuguese-style Shrimp)

    Camarao Mozambique (portuguese-style Shrimp). Photo by kiwidutch

    1/3 Photos of Camarao Mozambique (portuguese-style Shrimp)

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    EdsGirlAngie's Note:

    This is a delicious and quick shrimp saute using typical Portuguese ingredients like red wine and plenty of garlic and parsley. The saffron makes it a little different, and a touch of crushed red peppers at the end of cooking make it wonderful! I used Argentine pink shrimp from Trader Joe's, and they were awesome!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute onion in the butter until almost browned; reduce heat slightly and add garlic, parsley, and turmeric.
    2. 2
      Saute another 5 minutes then add water and saffron water.
    3. 3
      Cover and simmer for 5 more minutes.
    4. 4
      Stir in wine and lemon juice; bring mixture to a boil, then reduce heat and simmer about 5 minutes to cook off some of the alcohol.
    5. 5
      Add shrimp, salt, black pepper to taste and crushed red peppers.
    6. 6
      Cook about 5 minutes or until shrimp have just turned pink and are still juicy and tender.
    7. 7
      This is normally served in small bowls with crusty bread for dipping, or it could be served over rice.

    Ratings & Reviews:

    • on May 29, 2011

      45

      Very similar to how I was taught to make this. I would have given it 5 stars but the presentation was not appealing.I do not use red wine when making this dish. Ideally one 12 oz bottle of beer is used in place of the wine.This is flavorful and the dish is much more appealing to the eye. I have used white wine on occasion, but the beer is better.Oh by the way I am portuguese and was taught by my vavo (grandmother).

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2007

      55

      We've made this recipe four times, using different types of wine. We've found that the wine really affects both the taste and the appearance. So far the best results have been with standard "sherry cooking wine" from the grocery store. The result is a more yellow color. When we used cabernet it turned the sauce brown and sort of overwhelmed all the other flavors. Otherwise, this is a nice simple recipe that's a definite keeper. Goes great with vinho verde (green wine from Portugal).

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 10, 2007

      55

      Wonderful 5 stars! It's not a dish that will be winning prizes for looks, as the combination of red wine, saffron, turmeric, pepper, parsley and and onion made a sauce that turned out a greenish brown colour.. but hiding in there was an amazing taste.. the peppers made it politely firey and the heat could easily be increased or decreased to suit indivual palettes and the rest are a wonderful combination of tastes where none totally predominate and all work smoothly together. Please see my rating system: an excellent 5 stars for a recipe where the only thing wrong was that I was sad when the last morsel had been eaten. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Camarao Mozambique (portuguese-style Shrimp)

    Serving Size: 1 (208 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 218.9
     
    Calories from Fat 115
    52%
    Total Fat 12.7 g
    19%
    Saturated Fat 7.4 g
    37%
    Cholesterol 173.4 mg
    57%
    Sodium 1329.9 mg
    55%
    Total Carbohydrate 4.3 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.7 g
    3%
    Protein 16.0 g
    32%

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