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.
Way too spicy. I never imagined it would be this hot. Next time, ill try beer and lemon and less crushed red pepper...
Very easy to make, flavorful, nice and spicy. We enjoyed this for dinner last night over jasmine rice. In our house, this served 2. Thanks for posting.