Prep 10 mins
Cook 15 mins
Spicy shrimp flavored with wine and garlic. I found this at epicurious.com and am posting for ZWT. Mozambique gained their freedom from Portugal in 1975, many of the foods of Mozambique have roots in Portugal cruisine.
- 12 -14 shrimp (med or large, shelled and deveined)
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 onion (chopped fine)
- 2 tablespoons parsley (chopped)
- 1 teaspoon turmeric
- 1 pinch saffron (or 1 packet sazon goya con azafran)
- salt & freshly ground black pepper
- 3 garlic cloves (minced)
- 1 tablespoon red pepper flakes
- 1⁄2-3⁄4 cup white wine (or dark beer)
- 2 cups white rice (cooked)
- In a medium mixing bowl add grllic, saffron (or sazon goya), crushed red pepper, turmeric,salt and pepper, mix gently.
- Add 2 T. butter and 1 T. olive oil to pan add onion; cook until soft (4-5 min.) over medium heat, add contents of bowl stir and cook another 1-2 minute Add wine or beer, bring to boil and reduce for 2 minute over medium high heat.
- Add shrimp, parsley and rest of butter, cook over medium heat until shrimp are done, serve over rice.
Prepared as as in the recipe. There was WAY too heavy of a concentration of red pepper flakes - 1 tbsp is just too much for a recipe this size. It overpowers the other flavors. All in all, things were pretty good, but I've had much better Shrimp Mozambique. Next time, I'd probably cut this down to a teaspoon.<br/><br/>A Portugese friend also assures me that lemon is commonly used in this dish. Next time I try making Shrimp Mozambique, I'll definitely try something else.
This is not traditional Portuguese shrimp Mozambique. I don't know what this is, but it's not good
Way too spicy. I never imagined it would be this hot. Next time, ill try beer and lemon and less crushed red pepper...