Spicy Portuguese Shrimp With Garlic (Shrimp Mozambique)
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.
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
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.
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