Shrimp Mozambique

Shrimp Mozambique
Recipe by Dragon's Family

This is a popular Portuguese dish that originated from Mozambique, a former Portuguese colony that borders the Indian Ocean where there are plenty of shrimp.

This spicy dish makes a perfect appetizer or dinner. You can serve it over steamed rice, pasta or even couscous. My favourite way to serve it is on it's own with lots fresh crusty bread to soak up the delicious sauce.

You'll be able to find different variations on this recipe throughout Portuguese kitchens but this is my favourite. Enjoy!

Serves 2-4

Ingredients:
4 cloves garlic, chopped finely
1 teaspoon saffron, crushed and soaked in 2 tablespoons of water for 10 minutes
3 dried piri piri peppers, crushed (more or less depending on how hot you want it)
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 cup butter
2 tablespoons olive oil
1 medium onion, finely chopped
1/2 - 2/3 can/bottle of beer
1 1/2 lb of raw, cleaned but unpeeled shrimp
1/4 cup parsley, chopped
1/2 tablespoon of butter to finish
squeeze of lemon


Directions:

1. Combine and gently mix; garlic, saffron, crushed piri piri peppers, salt and pepper in a small bowl. Set aside.

2. Over medium heat, melt the butter and olive in a large saute pan. Add the onions and cook until they are soft (about 3 minutes)

3. Add the garlic/saffron mixture and cook for another 2 minutes.

4. Add the beer, increase the heat and bring the mixture to a boil. Reduce heat to medium and cook for another 2 minutes.

5. Add the shrimp and 1/2 of the parsley. Cook until the shrimp are pink. Don't overcook or they will be tough.

6. Remove the pan from the heat and stir in the 1/2 tablespoon of butter.

7. Add the squeeze of lemon. Taste the sauce and adjust the salt and pepper if needed. Sprinkle the remaning parsley over the shrimp.

8. Serve immediately in a bowl with crusty bread to sop up the sauce.

7 comments:

Peter M said...

I would say this is zesty without blowing anyone's head off. Sweet succulent shrimp, butter and garlic and right amount of heat that's best mopped-up with good bread.

bellini said...

Thanks for sharing your personal favourite with us Paula!I'm with Peter, a nice Portuguese bread would be perfect to get every drop of sauce!

Heather said...

HOW FUNNY!

We just made this a while ago for our calendar.

Priya said...

Yum yum,makes me hungry.

Jeff Rasmussen said...

That is one of the sexiest shrimp meals I have ever seen!! So much colour, I can just imagine the flavour!

Would this taste good with rice as well?

Dragon said...

Jeff, it would be great with rice!

Portuguese Queen said...

I find the best bread to soak up the juice is a good portuguese corn bread.

 
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