Thursday

Shrimp Mozambique




I ran across this recipe one day while on one of the many blogs I enjoy. The blog is called Savoring the Thyme. I knew the minute I read the recipe I had to make it. It is so delicious.


The recipe says it feeds 4 hungry people when served over rice. Well, there were only 2 of us and we did not have enough left for 2 people. Neither one of us wanted to quit eating it. Yes, it's that good.


Next time I make this (and there will be a next time because she suggested serving it as a PoBoy sandwich, yea baby), I am going to cut back on the butter and oil some. I'm thinking it wouldn't hurt the taste a bit.

Here's all you do,,,,,

Thaw the shrimp if frozen. Add the butter and oil to a heated skillet.


Prepare your ingredients.


Once the butter is melted, add the onions.


Next you will add the garlic, parsley, azafran and red pepper and cook for a few.


Then add the beer and cook for several minutes more. This is such an easy recipe.


Add in the shrimp, cover and cook for 3 min.


Flip them over and cook for a few more.


Serve over brown rice and enjoy!!!!


 Shrimp Mozambique  

Cooked rice
1 pound of 24-30 size shrimp, raw (fresh or frozen)
1 medium to large sweet onion, finely chopped
4 large cloves of garlic, minced
3 tbsp fresh parsley, finely chopped
2 packets of Goya Azafran
2 pinches red pepper flakes
1 can light beer
1/4 cup olive oil
1/2 stick butter
Salt and Fresh Pepper

Directions:

Thaw shrimp if frozen. Now you can choose to peel the shrimp, just leave the tail on or peel completely (which I do).

Prepare the onion and place in a small bowl. Prepare the garlic, parsley, azafran (and red pepper if you want some more ‘heat’) and place all in a separate small bowl and set aside.

Melt the butter and oil over medium to medium-high heat in a large pan or wok. And the onion and cook for 4-5 minutes. Lower the heat to medium and add the ingredients from the second small bowl and cook for 3 minutes.

Pour the beer into the pan, cover and cook for 4-5 minutes. Add the shrimp, cover and cook for 3 minutes, flip them over/stir and cook another 3 minutes. Pour the contents into a bowl so that you do not overcook the shrimp. Serve over rice.



4 comments:

  1. Hi there. This week's Food on Friday is all about prawns and shrimp dishes. So it would be great if you linked this in. This is the link . Have a good week.

    PS I know you have probably been busy but it would be great if you followed Carole's Chatter back

    ReplyDelete
  2. This was so quick and easy! Well after I got my seasonings under control. I couldnt find the goya packet so I had to look up how to mix my own. So delicious!
    Tip: Start your rice before beginning this recipe.

    ReplyDelete
    Replies
    1. That's a great tip. Hungry now that I see this. Need to make it again:)

      Delete
  3. Hi,

    I am very impressed after reading through parts of your blog. With your cooking skills I think you could be interested in this competition I have found. You cook your national dish and then you have the opportunity to win an iPad mini or money. It could also be a good chance for you to let more people know about your blog since you will be shown on their homepage and in a cookbook!Here's the presentation about the competition:
    Here's the presentation about the competition:
    Competition: Win iPad or Money
    And here's their facebook page:
    Facebook Page

    I hope you will be win..

    Thanks

    ReplyDelete