Shrimp Mozambique
Could we create a pantry version of this saucy, spicy Portuguese American dish without a key ingredient?
Why This Recipe Works
Gather Your Ingredients
SauceKey Equipment
Before You Begin
We prefer untreated shrimp—those without added sodium or preservatives such as sodium tripolyphosphate. Most frozen E-Z peel shrimp have been treated (the ingredient list should tell you). If you're using treated shrimp, do not sprinkle the shrimp with salt in step 2. We developed this recipe with Frank's RedHot Original Cayenne Pepper Sauce, which is similar to the piri-piri sauce called for in the traditional recipe. Serve with crusty bread or over white rice.
Instructions
1.
FOR THE SAUCE: Process all ingredients in blender until smooth, about 2 minutes, scraping down sides of blender jar as needed.
2.
FOR THE SHRIMP: Sprinkle shrimp with ½ teaspoon salt and ¼ teaspoon pepper; set aside. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and ½ teaspoon salt and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine and bring to boil. Cook until reduced by half, about 4 minutes.
3.
Add shrimp and cook, stirring occasionally, until opaque and just cooked through, about 4 minutes. Stir in butter and sauce and cook until butter is melted and sauce is heated through, about 1 minute. Season with salt and pepper to taste. Sprinkle with parsley and serve.
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