Shrimp Mozambique
Camarão Moçamique
Serves: 4 to 6
Prep Time: 20 minutes
Cook Time: 20 minutes
One of the first thing people swarm to whenever there is a party is the bowl of Shrimp
Mozambique. This lemony spicy peel and eat shrimp can be served at any party, but it can also
be fancied up by cooking extra-large shrimp or prawns and serving it as a delicious starter for a
more formal dinner party. No matter how you serve it, be sure to include the broth.
2 pounds medium easy peel, deveined raw shrimp
1 teaspoon kosher salt, divided
¼ cup olive oil
1 large onion, quartered and cut into slices
2 tablespoons salted butter
8 garlic cloves, cut into slices
2 packets of Azafrán seasoning or 5 to 6 tendrils of saffron
12 ounces lager beer
¼ cup chopped flat-leaf parsley
1 tablespoon Pimenta Moida (page xx)
1 teaspoon piri piri or hot sauce of choice
½ teaspoon Portuguese All Spice or paprika
Juice of 1 lemon
1 teaspoon cornstarch
3 to 4 lemon slices, for garnish
3 to 4 parsley sprigs, for garnish
1. Place the shrimp on a plate and sprinkle with ½ teaspoon of kosher salt.
2. In a large pot over medium heat, warm the olive oil. Add the onion and butter and
sauté until soft, about 10 minutes. Sprinkle with a pinch of salt. Add the garlic and
sauté for 1 minute. Add the Azafrán seasoning and stir to combine.
3. Pour the beer into the pan and deglaze by scraping up the bottom of the pan with a
wooden spoon. Add the parsley, Pimenta Moida, piri piri, All-Spice, , and lemon
juice, and stir to combine. Raise the heat to medium-high, stir in 2 cups water, and
bring to a simmer. Lower the heat to medium, add the shrimp, and cook until the
shrimp turns pink, 5 to 10 minutes.
4. In a bowl, whisk together 1 cup of water and the cornstarch. Add it to the pot and
cook, stirring frequently, for 5 minutes.
5. Transfer to serving platter and garnish with lemon slices and parsley sprigs.