Shrimp Mozambique Recipes

EASY SHRIMP MOZAMBIQUE

Easy Shrimp Mozambique image

Shrimp Mozambique is zesty shrimp in a saffron and garlic-based sauce. Great served over rice.

Provided by tstewartgrl

Categories World Cuisine Recipes European Portuguese

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

4 tablespoons butter
¼ cup finely chopped onion
½ cup water
1 lemon, juiced
8 cloves garlic, finely chopped
2 (1.41 ounce) packages sazon seasoning with saffron (such as Goya® Azafran)
salt and ground black pepper to taste
½ (12 ounce) bottle beer
2 teaspoons hot sauce (such as Tabasco®), or to taste
1 pound uncooked medium shrimp, peeled and deveined

Steps:

Melt butter in a saucepan over medium heat. Add onion and saute until slightly golden, about 5 minutes. Stir in water, lemon juice, garlic, sazon, salt, and pepper. Cook for 2 minutes. Pour in beer and stir. Add hot sauce; bring to a boil. Add shrimp and cook until pink, about 3 minutes.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 7.4 g, Cholesterol 203.1 mg, Fat 12.6 g, Fiber 1.6 g, Protein 19.7 g, SaturatedFat 7.6 g, Sodium 3385.3 mg, Sugar 0.5 g

SHRIMP MOZAMBIQUE

Shrimp Mozambique image

This is a delicious Portuguese dish that my mom used to make for us all the time. A good crusty bread is a must to sop up the sauce. If you love bold, savory flavors, you'll love shrimp Mozambique.

Provided by Melissa Rapoza Fragoza

Categories World Cuisine Recipes European Portuguese

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

½ cup butter
1 large onion, chopped
10 cloves garlic, chopped
1 (12 ounce) can beer
¼ cup dry white wine
3 (1.41 ounce) packages sazon seasoning with saffron (such as Goya® Azafran)
hot sauce
salt to taste
1 pound large shrimp, shells left on
3 cups cooked white rice, or to taste
1 tablespoon chopped fresh parsley

Steps:

Melt butter in a large skillet over medium heat. Add onion and garlic and cook until tender but not brown, about 5 minutes.
Stir beer, white wine, sazon, hot sauce, and salt into the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes.
Add shrimp to the skillet and cook until pink, 3 to 4 minutes. Add rice; heat through for about 5 minutes. Stir in parsley.

Nutrition Facts : Calories 348.5 calories, Carbohydrate 28.7 g, Cholesterol 155.7 mg, Fat 16.3 g, Fiber 0.9 g, Protein 15.5 g, SaturatedFat 10 g, Sodium 3277.2 mg, Sugar 1.3 g

SPICY SHRIMP MOZAMBIQUE

Spicy Shrimp Mozambique image

Make and share this Spicy Shrimp Mozambique recipe from Food.com.

Provided by leepat

Categories Portuguese

Time 25m

Yield 3-5 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs frozen cooked large shrimp
3/4 cup white wine
1/2 cup butter
4 minced garlic cloves
2 tablespoons lemon juice
3/4 cup hot sauce (do not use Tabasco)
2 (8 ounce) envelopes saffron (I use goya sazon with azafran)
2 tablespoons olive oil

Steps:

In pot add olive oil and heat then add the garlic and cook 2 to 3 minutes.
Add butter and melt.
Add all remaining ingredients except the shrimp and bring to boil; simmer 5 minutes.
Taste the sauce and add either more wine or hot sauce depending on how spicy you want to make it.
Add shrimp and cook additional 5 minutes.
Serve as is for an appetizer with bread for sauce dipping, or serve along with boiled white rice for a main course.

SHRIMP MOZAMBIQUE, (CAMARAO MOZAMBIQUE)

Shrimp Mozambique, (Camarao Mozambique) image

Tonight, Lila (my sharemate) did such a wonderful job! She made Spinach soup as in entree, made this amazing Shrimp dish for main, and we had Recipe #133602 for dessert. It's my MISSION to post this recipe to share it with you!!! lol

Provided by tomoko matsunaga

Categories South African

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 tablespoons butter
1/4 cup finely chopped onion
1/2 cup water
8 garlic cloves, finely chopped
4 tablespoons finely chopped coriander (or flat leaf parsley)
1 teaspoon turmeric
1/2 teaspoon saffron, toasted, crushed and soaked in 1 tbsp warm water for 15 minutes
1/2 cup red wine or 1/2 cup light beer
2 teaspoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon white pepper
2 teaspoons hot chili sauce (or generous pinch crushed red pepper)
1 lb shrimp, peeled and deveined (26-30 count)

Steps:

Melt butter in a 3-quart pot over medium-low heart.
Toss in onion and fry until lightly golden.
Pour in the water followed by garlic, cilantro, turmeric, and saffron water.
Cover and simmer for 3 to 4 minutes, allowing the essence of the spices and herbs to mingle.
Pour in the red wine or beer with the lemon juice. Stir.
Cover and raise heat to medium-high and bring the sauce to boil.
Reduce the heat to medium-low and simmer for 2 minutes.
Toss in the shrimp, hot peppers or chili sauce if using and give them a turn in the sauce.
Cook for three minutes over medium-low until the shrimp are just curled tender and turned pink.
Spoon the shrimp into bowls and serve with plenty of crusty bread to dip in the flavourful sauce. (This can also be served over rice!).

Nutrition Facts : Calories 224.4, Fat 12.8, SaturatedFat 7.5, Cholesterol 173.4, Sodium 1972.4, Carbohydrate 5.6, Fiber 0.5, Sugar 0.8, Protein 16.2

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