Portuguese Shrimp Mozambique

INGREDIENTS:

  • 6 tablespoons extra-virgin olive oil

  • 1 medium sweet onion (coarsely chopped)

  • 3 large cloves of garlic (minced)

  • 1 teaspoon hot Spanish paprika

  • 1-2 tablespoons of Burke’s Hot Sauce Thai Chilli Habanero

  • Pinch of saffron threads

  • 1 teaspoon coarse salt

  • 1/2 cup of white wine

  • 1 lb of cleaned and peeled medium sized shrimp

  • 3 tablespoons of chopped parsley

  • Juice of half lemon

DIRECTIONS:

  • Heat the olive oil in a heavy pan, such as a large cast-iron frying pan until it begins to simmer. Add the chopped onions and cook them over medium heat, stirring occasionally, until they have changed color, around 10 minutes.

  • While the onions cook, mix the minced garlic, paprika, Burke’s Thai Chili Habanero, saffron and salt together in a small bowl.

  • Add the contents of the bowl to the onions and continue to cook them for about 2 minutes at medium heat. Add wine and cook for another 2 minutes or until the wine has reduced a bit.

  • Add the shrimp to the pan and cook gently, until the shrimp have just turned pink (about 5 minutes). Make sure not to overcook.

  • Stir in the parsley and lemon juice.

Bon Appétit! Enjoy!

Pro tip: Serve with a warm, crusty bread to soak up the delicious sauce. When serving as an appetizer, serve with toothpicks or serve over rice as an entree.

RecipeSusan DavisRecipe