portuguese shrimp

A Portuguese Staple- Shrimp Mozambique is a delicious and flavorful way to enjoy shrimp.

Portuguese Shrimp Mozambique Recipe with Rice

31-40 count bag of Medium or Large Shrimp

garlic

unsalted butter

oz white wine or beer

parsley (optional)

lemon wedge

hot pepper sauce

rice (or french fries)

Pat-dry your shrimp to remove excess moisture.

In a large stock pan place melt butter over medium-low heat.

Once the butter is melted place the chopped garlic in to saute until fragrant and lightly golden brown.

Place the shrimp in the pan with the sauteed garlic, and then add the 8oz of beer, the Goya seasoning, lemon juice, pepper sauce, and parsley. Lower heat to low, and simmer for 15 minutes. Shrimp will be translucent and curl up a bit.

This shrimp tastes better the longer it marinades, but you do not want to overcook it.  To reheat, simply microwave, or simmer until it starts to boil.

This 20-minute Portuguese Shrimp Mozambique recipe is full of bold flavors and spice! Featuring garlicky shrimp cooked in white wine and a spicy tomato, paprika, and chili pepper sauce, this famous Portuguese recipe is so easy to love.

Portuguese Shrimp Mozambique

lb frozen or fresh large shrimp (peeled, deveined)

olive oil

onion ((about 1/3 cup))

garlic (minced)

dry white wine

sea salt and pepper, (to taste)

tbsp tabasco hot sauce

olive oil + 1 tbsp water

paprika

tomato paste

parsley (finely chopped)

Heat oil in cast iron skillet. Add onion and garlic and cook until fragrant (2 mins). Add wine and cook until reduced by half (4 mins)

Add shrimp and cook until no longer pink (4 mins). Add butter and season with salt and pepper to taste.

Meanwhile mix the sauce ingredients and whisk to combine.

Stir in sauce and cook until heated through (2 mins)

Sprinkle with fresh parsley and serve over white rice

Crazy delicious, lip smacking, bread dipping Portuguese seafood! Surprise guests or a sudden craving? No problem! They’re ready in 30 minutes!

Quick Portuguese shrimp in wine and garlic marinade - Camarão de vinha d'alhos

lbs black tiger shrimp (31-40/peel on, thawed)

white wine

garlic (sliced thin)

tbsp sweet pepper paste

tsp kosher salt

tsp black pepper

sauce

fresh flat leaf parsley (roughly chopped)

In a small bowl or measuring cup, whisk together the wine, garlic, pepper paste, salt, pepper, paprika and hot sauce.

Pat down the shrimp with paper towel to remove moisture.

Place the shrimp in a bowl along with the marinade, and mix to make sure the shrimp is coated.

Let the shrimp sit in the marinade for 20 to 30 minutes.

Heat the butter in a frying pan between medium low and medium heat.

Once the butter starts to bubble, add the shrimp and marinade to the pan.

Spread out the shrimp and cook for about 3 to 4 minutes or until the bottom side of the shrimp turn red.

Flip over the shrimp and cook the other side for another 3 to 4 minutes or until the second side of the shrimp also turn red.

Turn off the heat, transfer the shrimp to a serving dish and sprinkle the chopped parsley over-top.

Don&#039;t forget the crusty bread to soak up the sauce. Enjoy!

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Portuguese Shrimp Mozambique Recipe...

Portuguese Shrimp Mozambique

Quick Portuguese shrimp in wine and...

Top 3 portuguese shrimp recipes from across the web

The most viewed portuguese shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Portuguese Shrimp Mozambique Recipe...

Portuguese Shrimp Mozambique

Quick Portuguese shrimp in wine and...

The most viewed portuguese shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine