Spicy Portuguese Shrimp With Garlic (Shrimp Mozambique)

Spicy Portuguese Shrimp With Garlic (Shrimp Mozambique)
Author
Katie Kambridge
Source of Recipe
The Boston Globe - September 13, 2022 By Christopher Kimball
Serves/Makes/Yields
4
Recipe Description

The earthy sweetness of shrimp pairs with the mild heat of Fresno chilies in our take on camarão a moçambique, or shrimp Mozambique. Despite the name, the dish is in fact Portuguese — Mozambique was once a Portuguese colony and is the source of the piri piri chilies traditionally used to spice up the shrimp. For our version, we opt to use an easier-to-find fresh Fresno chili combined with sweet paprika to add color and mild heat.

Let the shrimp cook undisturbed after adding them to the pan; not stirring for a few minutes gives them time to brown and build flavor. Also, take care not to undercook the garlic. It should turn golden so its flavor is sweet and toasty.

 

Ingredients

1½ pounds jumbo shrimp, peeled, deveined, and tails removed, patted dry

1 teaspoon sweet paprika

Kosher salt and ground black pepper

7 tablespoons extra virgin olive oil, divided

6 medium garlic cloves, minced

1 large Fresno chili, stemmed and sliced into thin rounds

½ cup dry sherry

2 tablespoons lemon juice, plus lemon wedges, to serve

¼ cup chopped fresh cilantro

½ teaspoon white sugar

Crusty bread, toasted, to serve

 

Preparation

1.) In a medium bowl, toss the shrimp with the paprika, ¾ teaspoon salt, and ¼ teaspoon pepper. Let stand at room temperature for 10 minutes.

2.) In a 12-inch nonstick skillet set over medium-high heat, warm 1 tablespoon of the oil until barely smoking. Add half the shrimp in an even layer and cook, without stirring, until deep golden brown on the bottoms, 1 to 2 minutes.

3.) Stir and cook until opaque on both sides, another 20 to 30 seconds. Transfer to a medium bowl. Repeat with 1 tablespoon of the remaining oil and the remaining shrimp.

4.) Wipe out the skillet and return it to medium heat. Add 4 tablespoons of the remaining oil, the garlic, and the chili. Cook, stirring frequently, until the garlic is golden brown, 2 to 3 minutes. Pour in the sherry and cook, stirring occasionally, until slightly thickened, about 3 minutes.

5.) Off heat, stir in the lemon juice, cilantro, sugar, and remaining 1 tablespoon olive oil. Return the shrimp and any accumulated juices to the pan and stir to combine. Transfer to a serving platter and serve with toasted bread and lemon wedges.

 

Nutrition Information

 None Available.

 

Type of Cuisine
Type of Meal