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


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.


  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

  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.

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

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