Name: Camarao Mozambique- Spicy Shrimp
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 lb Fresh or frozen shrimp, tail left on, shells removed, and deveined.; 4 tbsp Unsalted butter; 1 medium Yellow onion, finely chopped; 4 cloves Garlic, minced; Salt and pepper; 1 tsp Each: ground annatto, coriander, cumin, and oregano.; 12 oz Beer, preferably lager; 8 tbsp Hot pepper sauce,; 2 tbsp Parsley, minced; 1 large Lemon, cut into 8 wedges

The Portuguese explorers brought foods like rice and potatoes to Mozambique, and returned with East African foods like bird’s eye peppers (piri-piri), sharing these ingredients with the rest of the Portuguese “Empire” around the world. The ingredients were integrated into local dishes and cooking techniques to create exciting new recipes. Shrimp Mozambique (shrimp with hot pepper sauce) over rice is one of those dishes.

Camarao Mozambique- Spicy Shrimp

This dish is a gift from the Portuguese explorers of the 1500s. Spicy chilies weren't seen in Europe before they were brought back from Africa and South America and adopted by Portuguese cooks. Chilies were used to spice up traditional dishes, and to create new dishes like chicken piri-piri and this dish, shrimp Mozambique.

5 from 2 votes

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Course: Lunch, Main Course

Cuisine: East Africa, Portuguese

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings:

Author: My Hungry Traveler

Equipment

Large skillet or wok
Colander

Ingredients

2 lb Fresh or frozen shrimp, tail left on, shells removed, and deveined.
4 tbsp Unsalted butter
1 medium Yellow onion, finely chopped
4 cloves Garlic, minced
Salt and pepper
1 tsp Each: ground annatto, coriander, cumin, and oregano.
12 oz Beer, preferably lager
8 tbsp Hot pepper sauce,
2 tbsp Parsley, minced
1 large Lemon, cut into 8 wedges

US Customary – Metric

Instructions

Salt shrimp lightly in a colander for 5 minutes. Melt 2 tbsp butter in a large skillet or wok over medium-high heat. Working in 2 batches, pepper the shrimp and cook, turning once, until pink. About 2 minutes per batch. Transfer to a bowl with a slotted spoon.
Add remaining butter in pan and cook onions and garlic about 6 minutes until soft. Add dried spices and stir until fragrant, about 1 minute. Pour in beer and boil until reduced by half, about 8-10 minutes. Stir in hot sauce and cook another 4 minutes until slightly thickened.
Add shrimp with juices back in and warm through for 2-3 minutes more. Season to taste, sprinkle chopped parsley on top. Serve with lemon wedges over white rice.