Hey there, foodies! I’m super excited to share my favorite Portuguese dish – Shrimp Mozambique (Camarão Moçambique) As someone who grew up eating this amazing meal, I can tell you it’s pure comfort food that’ll make your taste buds dance! Let me show you how to make this flavorful dish in under 30 minutes
What Makes Shrimp Mozambique Special?
Before we dive into the recipe, lemme tell you – this isn’t your regular shrimp dish. What makes it special is the amazing sauce made with beer, garlic, and saffron-like seasonings. The sauce is so good, you’ll want some crusty bread to soak up every last drop!
Ingredients You’ll Need
For the Shrimp:
- 2 pounds large shrimp (31-40 count), shell-on
- 1½ sticks unsalted butter
- 3-6 cloves garlic, minced
- 1 large onion, finely chopped
- 8 ounces beer (or white wine if you prefer)
- 4 packets Goya Sazón con Azafrán seasoning
- 1-2 tablespoons hot sauce (Frank’s works great!)
- 1 lemon wedge
- Fresh parsley for garnish
- Salt to taste
For Serving:
- White rice or French fries
- Crusty Portuguese rolls (optional but recommended!)
Step-by-Step Instructions
1. Prep Your Ingredients
- Pat dry your shrimp with paper towels (super important step!)
- Mince your garlic
- Chop your onion finely
- Get all your seasonings ready
2. Create the Base Flavor
- Melt butter in a large pot over medium heat
- Add chopped onions, cook until soft (about 5 mins)
- Add minced garlic, cook until fragrant (don’t burn it!)
3. Build the Sauce
- Pour in your beer or wine
- Add Sazón packets
- Squeeze in lemon juice
- Add hot sauce
- Stir everything together
4. Cook the Shrimp
- Add shrimp to the pot
- Simmer on low heat for 8-12 minutes
- Shrimp should be pink and slightly curled
Pro Tips from My Kitchen
- Keep the shells on! I know it’s messier to eat, but trust me – the shells add SO much flavor
- Don’t overcook the shrimp – they’ll get rubbery
- Pat dry your shrimp before cooking – this prevents watery sauce
- Taste as you go – adjust seasoning to your preference
Serving Suggestions
We usually serve this over
- Fluffy white rice
- French fries (my personal fave!)
- Both! (hey, no judgment here!)
Don’t forget to have plenty of crusty bread for sauce-soaking purposes!
Common Questions I Get
Q Can I use peeled shrimp?A You can, but shell-on gives better flavor If using peeled, reduce cooking time by 2-3 minutes
Q: What kind of beer works best?
A: Any regular domestic beer works fine. Nothing fancy needed!
Q: Too spicy? Too mild?
A: Adjust the hot sauce to your taste. Start with less – you can always add more!
Make It a Complete Meal
Want to make it extra special? Here’s what I serve with it:
- Simple green salad
- Portuguese rolls
- Cold beer or white wine
- Portuguese rice pudding for dessert
Storage Tips
Got leftovers? Lucky you! Here’s how to store them:
- Refrigerate in airtight container
- Good for up to 3 days
- Reheat gently on stovetop or microwave
Final Thoughts
This Shrimp Mozambique recipe is seriously one of my favorite things to cook. It’s perfect for family dinners, date nights, or when you wanna impress your friends with something different. The best part? It looks fancy but it’s actually super easy to make!
Would you like me to explain any part of the recipe in more detail? Drop a comment below! Happy cooking!
Note: Remember to adjust seasonings to your taste – every Portuguese family has their own special way of making this dish!
Why This Recipe Works
We prefer untreated shrimp—those without added sodium or preservatives such as sodium tripolyphosphate. Most frozen E-Z peel shrimp have been treated (the ingredient list should tell you). If youre using treated shrimp, do not sprinkle the shrimp with salt in step 2. We developed this recipe with Franks RedHot Original Cayenne Pepper Sauce, which is similar to the piri-piri sauce called for in the traditional recipe. Serve with crusty bread or over white rice.
FOR THE SAUCE: Process all ingredients in blender until smooth, about 2 minutes, scraping down sides of blender jar as needed.
FOR THE SHRIMP: Sprinkle shrimp with ½ teaspoon salt and ¼ teaspoon pepper; set aside. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and ½ teaspoon salt and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine and bring to boil. Cook until reduced by half, about 4 minutes.
Add shrimp and cook, stirring occasionally, until opaque and just cooked through, about 4 minutes. Stir in butter and sauce and cook until butter is melted and sauce is heated through, about 1 minute. Season with salt and pepper to taste. Sprinkle with parsley and serve.