Shrimp Mozambique, (Camarao Mozambique)
photo by tomoko matsunaga
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 tablespoons butter
- 1⁄4 cup finely chopped onion
- 1⁄2 cup water
- 8 garlic cloves, finely chopped
- 4 tablespoons finely chopped coriander (or flat leaf parsley)
- 1 teaspoon turmeric
- 1⁄2 teaspoon saffron, toasted, crushed and soaked in 1 tbsp warm water for 15 minutes
- 1⁄2 cup red wine or 1/2 cup light beer
- 2 teaspoons fresh lemon juice
- 2 teaspoons kosher salt
- 1⁄2 teaspoon white pepper
- 2 teaspoons hot chili sauce (or generous pinch crushed red pepper)
- 1 lb shrimp, peeled and deveined (26-30 count)
directions
- Melt butter in a 3-quart pot over medium-low heart.
- Toss in onion and fry until lightly golden.
- Pour in the water followed by garlic, cilantro, turmeric, and saffron water.
- Cover and simmer for 3 to 4 minutes, allowing the essence of the spices and herbs to mingle.
- Pour in the red wine or beer with the lemon juice. Stir.
- Cover and raise heat to medium-high and bring the sauce to boil.
- Reduce the heat to medium-low and simmer for 2 minutes.
- Toss in the shrimp, hot peppers or chili sauce if using and give them a turn in the sauce.
- Cook for three minutes over medium-low until the shrimp are just curled tender and turned pink.
- Spoon the shrimp into bowls and serve with plenty of crusty bread to dip in the flavourful sauce. (This can also be served over rice!).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
My wife really enjoyed it, and that is how I evaluate most recipes. Basically a zesty shrimp scampi. There are a few notes that you need to be aware of. First, the ingredients call for coriander or flat leaf parsley but the instructions ask for cllantro. I used the parsley but next time I would go for the cilantro for more flavor. Not wrong since they are the same but may confuse some. Also, the instructions leave off the salt and pepper. I don't think it is important when you do the salt, as long as you remember. As for the white pepper, I find that best reserved for near the end. Also, I used beer this time but I am very curious to see what the red wine does.
-
This recipe was really good! We used red wine (not beer) and served it with with rice. I think this recipe made a generous 4 servings if served with rice (my boyfriend disagrees...he thinks it made 2 servings, but that's because it's hard to stop eating it). It was a very good use of my precious saffron threads. :) Thanks for posting!
RECIPE SUBMITTED BY
tomoko matsunaga
United States
Hello! I'm Tomoko Matsunaga from Japan. my host mom, Jan("JanRoundOz"she and her husband Russell are great cook, check their recipe!) introduced me this website about 3 years ago, and ever since, whenever I need to serch for the recipe,I use this site!
I am currently in Australia and studying cookery. I learnt a lot of cooking tips that I didnt know from school and It's great to learn cooking with people who are also interested in cooking!
I love cooking at home and I try to cook different food everyday like my host parents used to do! ;) Eventhough I am Japanese, my favourite cuisine is Italian (yet, I still love Japanese food)and most of the time the food that I make is Italian. but nowdays, Im also into Thai food and I love the flavour of Coriander!
I'd love to learn more about cookin and great recipes from all of you who are cooking expert!!!