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.