20-minute Portuguese Shrimp Mozambique cooked in a spicy garlic butter sauce and served over a bed of white rice!
SHRIMP MOZAMBIQUE, perhaps you never heard of such dish but looks quite enticing right? Rule of thumb; anything with butter and garlic is always a go for me, bring shrimp into the mix and it’s bound to be a new favorite!
This Portuguese Shrimp Mozambique has it’s roots in Portugal and is named after it’s former African colony Mozambique, but what I really want to say is, I don’t usually pass on a chance to eat anything that has it’s origin in Portugal and I don’t think you should either. Those folks know how to whip-up a good feed!
what’s shrimp mozambique you ask?
It’s a spicy version of a shrimp stew!
And when it comes to a seafood stew, I am always game! Here are a few favorites:
Pan-Seared Lemon Butter Scallops
how to make shrimp mozambique
- Heat oil in cast iron skillet. Add onion and garlic and cook until fragrant (2 mins). Add wine and cook until reduced by half (4 mins)
- Add shrimp and cook until no longer pink (4 mins). Add butter and season with salt and pepper to taste.
- Meanwhile mix the sauce ingredients and whisk to combine.Â
- Stir in sauce and cook until heated through (2 mins)
- Sprinkle with fresh parsley and serve with white rice
This recipe yield two full servings or three smaller (but fulfilling) meals. It’s easy to double batch so don’t be shy if you are serving more people or want to have leftovers for the week!
Portuguese Shrimp Mozambique
Equipment
- Cast Iron Skillet
Ingredients
Shrimp
- 1 lb frozen or fresh large shrimp peeled
- 1 tbsp olive oil
- 1/2 whole medium onion (about 1/3 cup)
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 2 tbsp unsalted butter
- 1 pinch sea salt and pepper, to taste
Sauce
- 2 tbsp tabasco hot sauce
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp paprika
- 1 tbsp tomato paste
- 1 tbsp fresh parsley, finely chopped
Instructions
- Heat oil in cast iron skillet. Add onion and garlic and cook until fragrant (2 mins). Add wine and cook until reduced by half (4 mins)
- Add shrimp and cook until no longer pink (4 mins). Add butter and season with salt and pepper to taste.
- Meanwhile mix the sauce ingredients and whisk to combine.
- Stir in sauce and cook until heated through (2 mins)
- Sprinkle with fresh parsley and serve with white rice
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