Best Shrimp Mozambique Camarao Mozambique Recipes

Camarao Mozambique (portuguese-style Shrimp) image

Provided by EdsGirlAngie

Categories Portuguese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

4 tablespoons butter
1/4 cup onion, minced
1/2 cup water
3 cloves garlic, minced
4 tablespoons fresh flat-leaf parsley, chopped
1 teaspoon turmeric
1/2 teaspoon saffron thread, soaked in 1 tbsp. warm water for 15 minutes
1/2 cup red wine
2 teaspoons fresh lemon juice
1 teaspoon coarse sea salt
black pepper
1/4 teaspoon crushed red pepper flakes
1 lb shrimp, peeled and cleaned

Steps:

Saute onion in the butter until almost browned; reduce heat slightly and add garlic, parsley, and turmeric.
Saute another 5 minutes then add water and saffron water.
Cover and simmer for 5 more minutes.
Stir in wine and lemon juice; bring mixture to a boil, then reduce heat and simmer about 5 minutes to cook off some of the alcohol.
Add shrimp, salt, black pepper to taste and crushed red peppers.
Cook about 5 minutes or until shrimp have just turned pink and are still juicy and tender.
This is normally served in small bowls with crusty bread for dipping, or it could be served over rice.

Shrimp Mozambique, (Camarao Mozambique) image

Provided by tomoko matsunaga

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

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!).