Need a little spice in your life? This shrimp mozambique might just hit the spot.
This popular Portuguese dish can be served in many variations – and depending on how you serve it, it can be enjoyed as an appetizer, brunch or dinner!
While my take on shrimp mozambique may not be traditional per se, as it’s pretty difficult to find piri piri peppers here in the States, by using smoky Hungarian paprika and red peppers, I still get all the flavor notes I desire to make this a truly delicious dish.
I served my shrimp mozambique on a bed of saffron rice and ate it for dinner. Every bite was absolutely delicious. And the best part is that despite the semi-hard-to-pronounce name, it’s actually quite the simple dish.
- 16 oz raw shrimp peeled
- ½ cup onion finely chopped
- ½ cup red bell pepper chopped
- 1 tablespoons garlic minced
- 1 tablespoons smoked paprika or Hungarian paprika
- ½ tablespoons red pepper flakes
- ½ cup white wine
- 1 lemon juiced
- 3 tablespoons olive oil
- pinch saffron threads + more for adding to rice (optional)
- 4 tablespoons fresh parsley chopped + more for topping
- salt & pepper to taste
- cooked white or brown rice for serving
- If serving over rice, cook the rice according to the instructions on the box. Add saffron threads to flavor and color the rice so it is a yellow-ish orange. Keep warm while preparing the rest of the dish.
- In a large skillet over high heat, add the oil and saute the onions until softened then add the red peppers. Saute until the onions are beginning to caramelize, about 5-10 minutes.
- Stir in the minced garlic, paprika and red pepper flakes until the onions and peppers are coated, then pour in the white wine to 'deglaze' the pan. Scrape up any brown bits and reduce the temperature to medium. Let the liquid reduce by half.
- Toss the shrimp into the skillet. Season with salt and pepper, to taste. Stir in a few tablespoons of fresh parsley. Let the shrimp cook for about 2 minutes per side – the shrimp should be pink and plump when cooked. Stir in the lemon juice.
- Serve the shrimp and sauce over the saffron rice. Garnish with fresh parsley and serve with a slice of crusty bread. Enjoy!