Shrimp Mozambique (Camarão Moçambique)
This spicy dish (Camarão Moçambique) with hot Spanish paprika is a favorite in Portugal and can be served as an appetizer or as an entrée over rice.
- Serves: 4 persons
- 6tablespoons extra-virgin olive oil
- 1medium sweet onion, coarsely chopped
- 3large cloves garlic, minced
- 1teaspoon hot Spanish paprika
- 2teaspoons chopped piri-piri, or other hot pepper
- Pinch saffron threads
- 1teaspoon coarse salt
- ½cup white wine
- 1pound medium shrimp, shelled
- 3tablespoons chopped parsley
- 1 ½tablespoons freshly squeezed lemon juice, from 1/2 lemon
Step 1Gather the ingredients.
Step 2Heat the olive oil in a heavy pan, such as a large cast-iron frying pan until it begins to shimmer. Add the chopped onions and cook them over medium heat, stirring occasionally, until they have changed color, around 10 minutes.
Step 3While the onions cook, mix the minced garlic, paprika, hot chopped pepper, saffron, and salt together in a small bowl.
Step 4Add the contents of the bowl to the onions and continue to cook them for about 2 minutes at medium heat. Add the wine and cook for another 2 minutes or so, until the wine has reduced a bit.
Step 5Add the shrimp to the pan and cook gently, covered, until the shrimp have just turned pink (about 5 minutes). Do not overcook them.
Step 6Stir in the parsley and the lemon juice and serve.