How to make a Portuguese Shrimp Mozambique.
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. You can serve it over steamed rice, pasta or couscous.
Ingredients: Serves 2-4
- 2 lbs of raw, cleaned unpeeled shrimp
- 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
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1/4 cup butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2/3 can/bottle of beer
- 1/4 cup parsley, chopped
- 1/2 tablespoon of butter to finish
- squeeze of lemon
- Combine and gently mix the garlic, saffron, crushed piri piri peppers, salt and pepper in a small bowl.
- Set aside.
- Over medium heat, melt the butter and olive in a large saute pan.
- Add the onions and cook until they are soft.
- Add the garlic/saffron mixture and cook for another 2 minutes.
- Add the beer, increase the heat and bring the mixture to a boil.
- Reduce heat to medium and cook for another 2 minutes.
- Add the shrimp and 1/2 of the parsley.
- Cook until the shrimp are pink.
- Don’t overcook or they will be tough.
- Remove the pan from the heat and stir in the 1/2 tablespoon of butter.
- Add the squeeze of lemon.
- Taste the sauce and adjust the salt and pepper if needed.
- Sprinkle the remaning parsley over the shrimp.
- Serve immediately in a bowl with crusty bread to mop up the sauce.