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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
Step 1
Gather the ingredients.Step 2
Heat 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 3
While the onions cook, mix the minced garlic, paprika, hot chopped pepper, saffron, and salt together in a small bowl.Step 4
Add 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 5
Add the shrimp to the pan and cook gently, covered, until the shrimp have just turned pink (about 5 minutes). Do not overcook them.Step 6
Stir in the parsley and the lemon juice and serve.