Shrimp Mozambique – Gambas Mozambique

Shrimp Mozambique is the one of the easiest shrimp dishes to make. Influenced by one of Portugal’s former colonies, it has a spicy kick to its already heady sauce.


Serves 2 – (4 as appetizer )

  • ½ stick (4 tablespoons) butter
  • ¼ cup finely chopped onion
  • 8 cloves garlic, finely chopped
  • 4 tablespoons finely chopped cilantro or flat leaf parsley
  • ½ cup water
  • 1 packet Goya saffron seasoning powder
  • ½ cup light white or red wine or 1 can light beer
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons coarse salt or to taste
  • ½ teaspoon ground white pepper
  • 2 tablespoons finely chopped parsley
  • 2 teaspoons hot chili sauce or generous pinch of crushed red pepper (optional)1 pound medium shrimp (26-30 count) peeled and deveined
    1. Melt the butter in a 3-quart saucepan over medium-low heat. Toss in the onion and fry it just until it starts to take on a light golden color, about 4 minutes. Pour in the water. Toss in the garlic, cilantro, water and Goya powder and give it a stir. Cover and simmer the ingredients for 3 to 4 minutes,  over medium heat,  to allow the flavor to mingle.
    2. Gradually pour in the wine or beer, and the lemon juice then stir briefly. Cover and raise the heat to medium-high to bring the ingredients to a boil. When the sauce begins to boil, reduce the heat to medium-low and simmer for two minutes more.
    3. Toss in the shrimp and hot peppers/chili sauce (if using) and give them a turn in the sauce to coat evenly. Cook for three minutes over medium-low heat until the shrimp is just curled tender and have turned pink. Spoon the shrimp into bowls and serve with plenty of crusty bread to dip in the flavorful broth,  Serve with a crisp white or rose wine.
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