Camarao Mozambique- Spicy Shrimp

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

Cook Time: 30

Total Time: 35

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

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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.

Notes

Leave tail shells on shrimp. Defrost frozen shrimp in cold water

Nutrition