Shrimp Mozambique

Is shrimp Mozambique spicy?

Shrimp Mozambique can range from mildly spicy to very spicy. This recipe is on the mild side and calls for a touch of hot sauce (piri-piri sauce is what is traditionally used). You can use pretty much any brand of hot sauce, since it can be hard to find piri-piri in certain areas.

Can I use peeled shrimp without heads?

Yes! It’s perfectly acceptable to use peeled shrimp, in fact a lot of restaurants will remove the casings prior to preparing the dish. It just makes it easier to eat. You’ll have to adjust the cooking time since shrimp cooks faster outside of its shell. Refer to the recipe card at the bottom of this post for exact cooking times.

What do I serve with this dish?

Shrimp Mozambique can be served on its own as an appetizer but it’s often served with white rice and Portuguese-style fries. Although not traditional, I’ve also seen this dish served over pasta.

Ingredients

Here are the main ingredients that you’ll need:

·       Seasonings – paprika, garlic and onion powder, ground annatto, dried oregano, ground cumin, saffron (optional), kosher salt, black pepper, bay leaves. Note: you can use yellow Sazon (the one that contains saffron) if you don’t have every seasoning on hand!

·       Large shrimp (shell/heads on or off)

·       Fats/oils – salted butter and extra-virgin olive oil

·       Aromatics: Minced or crushed garlic and chopped white onion

·       Non-Alcoholic Beer (Budweiser Zero or Heineken 0.0) –any non-alcololic beer will do

·       Hot sauce – made from piri-piri or cayenne peppers

·       Fresh cilantro

With Shrimp Mozambique, the color of the sauce will vary depending on the seasonings you use. This dish can range in color from light yellow to deep orange.

As mentioned earlier, here are some acceptable substitutes

·       You can use peeled shrimp with the heads off if that is your preference.

·       Sazon is a seasoning blend that contains garlic and onion powders, cumin, oregano, annatto and saffron. It’s a convenient and inexpensive substitute. Make sure to buy the one that contains saffron!

·       You can use unsalted butter rather than salted butter. Just make sure to taste the sauce and add more salt if needed.

How to make Shrimp Mozambique

STEPS 1 AND 2: RINSE AND SEASON THE SHRIMP

Wash/rinse the shrimp thoroughly, you can leave the shell/heads on or remove them, depending on what your preference is. Pat the shrimp dry with a paper towel after rinsing.

In a large bowl, season the shrimp with the dry seasonings, salt and pepper. Drizzle the shrimp with a tablespoon of the olive oil, and toss gently. Cover the bowl with plastic wrap and let it sit in the refrigerator for 1-4 hours or overnight.

STEP 3: COOK THE AROMATICS

Melt the butter in a dutch oven or large cast iron skillet over medium heat. Add the minced garlic and onions. Cook until the onions are clear and fragrant. Then add the bay leaves, saffron and stir in the hot sauce.

STEP 4: MAKE A BEER REDUCTION

Add the lager to the pan and let it cook over medium heat for about 5 minutes. The liquid will reduce slightly. Add the remaining olive oil in a slow and steady stream while stirring constantly. Let cook for another 3 minutes.

STEP 5: COOK THE SHRIMP

Add the shrimp and watch the color closely. Flip each shrimp once the side facing up becomes pink. Once the shrimp is pink on both sides, turn the flame down even lower and cover the pan. Let the shrimp cook for 10 more minutes in their shells. For peeled shrimp, flip as soon as they turn pink and turn the burner off once pink on both sides.

STEP 6: ADD LEMON, FRESH CILANTRO AND LET REST

Once the shrimp is cooked, turn the burner off. Add a squeeze of 1 lemon wedge, and stir in the chopped cilantro. Give the shrimp and sauce a final stir. Cover and allow the flavors to settle for a few minutes before serving.

STEP 7: PLATE AND SERVE

Serve the shrimp on a platter or on individual plates over rice. Make sure to spoon lots of sauce over the shrimp! Serve fried potatoes or crusty bread on the side for dipping. Garnish with remaining lemon wedges.

Nothing complements a Portuguese dish better than a cold beer or a glass of vinho verde!