Camarao Mozambique (portuguese-style Shrimp)
5
People talking
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!
- Ready In:
- 45mins
- Serves:
- Units:
5
People talking
ingredients
- 4 tablespoons butter
- 1⁄4 cup onion, minced
- 1⁄2 cup water
- 3 cloves garlic, minced
- 4 tablespoons fresh flat-leaf parsley, chopped
- 1 teaspoon turmeric
- 1⁄2 teaspoon saffron thread, soaked in 1 tbsp. warm water for 15 minutes
- 1⁄2 cup red wine
- 2 teaspoons fresh lemon juice
- 1 teaspoon coarse sea salt
- black pepper
- 1⁄4 teaspoon crushed red pepper flakes
- 1 lb shrimp, peeled and cleaned
directions
- Saute onion in the butter until almost browned; reduce heat slightly and add garlic, parsley, and turmeric.
- Saute another 5 minutes then add water and saffron water.
- Cover and simmer for 5 more minutes.
- 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.
- Add shrimp, salt, black pepper to taste and crushed red peppers.
- Cook about 5 minutes or until shrimp have just turned pink and are still juicy and tender.
- This is normally served in small bowls with crusty bread for dipping, or it could be served over rice.
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RECIPE MADE WITH LOVE BY
@EdsGirlAngie
Contributor
@EdsGirlAngie
Contributor
"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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Excellet recipe. The ingredients go quite well with Argentine Red Shrimp with its sweeter buttery flavor and tender texture. I linked this recipe from www.facebook.com/argentineredshrimp.Reply
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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).1Reply
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I'm sorry to give this only 3 stars, as I was really expecting to enjoy it, and the other reviews are so good. It wasn't bad, just not something I want to eat again. I'm not sure why I didn't like it as much as I expected. The ingredients sound great, but this didn't seem very flavorful, and the saffron was a little dominating. I served the shrimp and "sauce" over cellophane noodles.Reply
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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).1Reply
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