Although this meal can feed a number of people, I decided to make this dish for my husband as a surprise dinner at home after the kids were tucked into bed. It was our Engage-aversary, 9 years since he popped the question, what better time for an elegant meal? But, it was a Tuesday night, he was working and I had charge of two toddlers all day and evening… so needless to say my energy was not at its peek. I needed a quick meal that was just fancy enough for my little candle lit affair… I had some shrimp in the freezer and everything else in the pantry… so, I thought why not? The dish was delish as always and we got to celebrate and have an adult date night right in our own dining room.
I grew up eating Shrimp Mozambique. And to eat Shrimp Mozambique is to love Shrimp Mozambique. In my family and in my little area of New England, Shrimp Mozambique is a mainstay. We serve it every Christmas and several times throughout the year for different gatherings and parties. Elegant in its presentation, exotic in its flavor and almost magical in its ability to transform a dinner into a party! All this and you might think this is going to be a long drawn out and expensive recipe that is hard to understand and even harder to follow… but you would be all wrong on all counts. In fact, Shrimp Mozambique is not only quick and easy, but pretty reasonable to make at home especially if you can pick up this size shrimp on sale for $6.99 for a 2 lb. bag like I did in the freezer section!
With under 10 ingredients, most of which you will be able to find in your pantry… onions, garlic, salt etc. it’s super easy to throw together. And from start to finish you can have this meal on the table in under 30 minutes. The two ingredients that are key in this dish are the Azafran (but this can be easily subbed out with saffron) and the crushed red pepper. Crushed red pepper is a wet jarred pepper that is usually ground and cured with salt. You should be able to find it in your Portuguese or Spanish section of your market.
Recipe for Shrimp Mozambique (Camarão Moçambique):
(serves 4-6, dinner —- serves 10-15 party)
2 lbs frozen, deveined, easy peel shrimp (do not remove peel)
1 stick butter
1/2 lg. onion, finely diced
6 garlic cloves, smashed and minced
1 Tbs. crushed red pepper, heaping
1 beer (12 oz)
2 packets Goya Azafran Seasoning
kosher salt to taste
In a medium pot, melt one stick of butter. Add in onions, saute for about 5 minutes. Add in garlic, saute an additional 5 minutes. Add in a pinch of salt. Add in Azafran, stir. Add in crushed red pepper, stir. Add in frozen shrimp, stir to coat shrimp in sauce. Add in beer, stir, cover and bring to a boil. Once it comes to a boil, lower to a simmer and cook for 8-12 minutes. Taste for salt, add if needed. Serve over a bed of white rice.
*note – Gluten-free adjustment, use gluten-free beer or white wine in place of beer.