Shrimp Mozambique Recipe

By Peggio

Ingredients

• (Serves 4 hungry people when served over rice)
• 1 pound of 24-30 size shrimp, raw (fresh or frozen)
• 1 medium to large sweet onion, finely chopped
• 4 large cloves of garlic, minced
• 3 Tablespoons fresh parsley, finely chopped
• 2 packets of Goya Azafran
• 1 can of light beer
• 1/4 Cup olive oil
• 1/2 stick of unsalted butter
• salt and ground pepper
• 1-2 teaspoons dried or wet red pepper, optional
• Cooked rice

Details

Servings 4
Adapted from savoringthethyme.com

Preparation

Step 1

1. Thaw shrimp if frozen. Now you can choose to peel the shrimp, just leave the tail on or peel completely (which I do).

2. Prepare the onion and place in a small bowl. Prepare the garlic, parsley, azafran (and red pepper if you want some more ‘heat’) and place all in a separate small bowl and set aside.

3. Melt the butter and oil over medium to medium-high heat in a large pan or wok. And the onion and cook for 4-5 minutes. Lower the heat to medium and add the ingredients from the second small bowl and cook for 3 minutes.

4. Pour the beer into the pan, cover and cook for 4-5 minutes. Add the shrimp, cover and cook for 3 minutes, flip them over/stir and cook another 3 minutes. Pour the contents into a bowl so that you do not overcook the shrimp.

5. Serve over rice.