Monday, September 17, 2012

Spicy Mozambique Shrimp


I took a culinary trip tonight to South East Africa with Tara Pacheco's simply devine shrimp recipe, cooked in beer with some exotic spices that I was lucky enough to find in my local market. This dish is a quick fix, and it is out of this world, a must try for adventurous shrimp lovers.  Here's a picture of the festive spice package, so when you go hunting for it, you'll know what to look for.


Spicy Mozambique Shrimp
Inspired by Tara Pacheco

1 pound shrimp, deveined and tails left on- I used 16-21 count per pound
1 medium onion chopped
4 cloves garlic minced
3 T unsalted butter
1 T canola oil
2 T Sriracha sauce- although any hot sauce like Franks or Texas Pete would work
1 bottle of beer- I used Sam Adams
2 packets of Goya Sazon con Azafran
Juice of 1 lemon

In large pot add butter, oil, garlic and onions. Cook on medium to low until veg are translucent, but not brown, about 4-5 minutes. Add beer, hot sauce and sazon. Increase heat a bit and add the shrimp and lemon juice. Cover and cook on a low boil 5-6 minutes until shrimp become pink. Ready to eat? Hope so, 'cause your shrimp are done.

I served my portion with brown rice and loved every minute of it. But I have quite a bit of liquid left over and I am not wasting it. Next time I will serve this with big pieces of charred grilled Portuguese bread to sop up the seductive, spicy, delicious broth.  I think that's all you need.

This was just so easy and fast, I'm encouraging you to give it a try.


2 comments:

Didi Dalaba said...

Linda, this sounds and looks out of this world!!! I'm so making this, I have shrimp in the freezer!

Meanwhile w/ the sauce, you know what came across my mind the instant I read that you had leftover sauce???

Rice noodles!! Boil these babies up and serve with this amazing shrimp w/ maybe a few chunks of pineapple and some coriander... OMG!!

I just drooled!!!

Linda said...

Didi- Im glad you're going to make this. Sometimes a recipe from JAP doesn't work the first time, but this was so, so easy and fast. The rice noodles sound like a great option, but I made more rice last night (Uncle Ben's Quick), brought a container to work and inhaled it at lunch time. I have one more portion before I either dump it gobble it. Must let you know that the Sazon con Azafran has MSG as its first ingredient listed. Don't know if anyone in your family has issues with MSG. If not, give it a try I think you will luvvv it. I'll be making it again and now the wheels in my head are turning...can I poach chicken breasts in this? Definately could poach any type of white fish. And the pasta idea. Well, the pastabillities are endless. Let me know how it works for you. Thanks for reading!!!