Portuguese Shrimp Mozambique | Camarão a Moçambique

Shrimp Mozambique

Don’t you feel just like diving into this dish like I do?

This shrimp dish is a party in a pan! All you need is some good dry white wine, fresh crusty bread for dipping into to sauce, and friends to share it with!

Although it’s called a Mozambique, it’s a Portuguese dish. It’s given the name because of the spiciness from the piri piri hot sauce which contains the red hot peppers originating in Africa.

My favorite wine to serve with this dish is the classic Vinho Verde, but you can substitute with a good dry wine!

Note: I recommend leaving the shells on because it creates a more intense flavor but you can make it without the shells.

The method for eating the shrimp is to take one with your fingers, suck the sauce off of it, peel the shell off and eat. Dip some bread into the sauce and eat it, to cool your pallet.

You can also make this dish with the shells off the shrimp and serve it with rice or linguini for a variety. Enjoy!


 

Ingredients:

2 pounds of medium size shrimp (with shells on)

1 small onion ( finely minced)

4 cloves of garlic (minced finely )

1/2 teaspoon of salt

2 tablespoons of butter

2 tablespoons of olive oil

1/2 to 1 tablespoon paprika

1 cup of white wine or Vinho Verde

1 chicken bouillon cube

1/2 to 1 tablespoon of Piri Piri or your favorite hot sauce if you don’t have it available

1 tablespoon parsley (finely minced for garnish)

Preparation

In a medium skillet, add the olive oil, heat to medium and add the onion. Cook onion for about 2 minutes until it becomes translucent but not browned.
Add the garlic and cook for about 30 seconds. Add the shrimp and let cook for 1 minute. Add the butter, Bouillon and paprika. Stir well and cook for 1 minute.

Add the wine, stir and let come to a boil on medium heat. Add salt. Simmer for a few minutes longer until the shrimp turns pink. Add the piri piri hot sauce

Cook for a few minutes for the wine to evaporate. Add more piri piri if desired. Garnish with parsley. Serve with crusty bread.

 

 

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