Shrimp Mozambique

Name: Shrimp Mozambique
Yield: Serves 4
Ingredients: 2 tablespoons, Frank's RedHot Original Cayenne Pepper Sauce; 2 tablespoons, extra-virgin olive oil; 2 tablespoons, water; 1/4 slice, hearty white sandwich bread, torn into small pieces; 1 tablespoon, chopped fresh parsley; 2 , garlic cloves, chopped; 2 teaspoons, paprika; 1/2 teaspoon, pepper; 2 pounds, extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; , Salt and pepper; 1 tablespoon, extra-virgin olive oil; 1/2 cup, finely chopped onion; 3 , garlic cloves, sliced thin; 1 cup, dry white wine; 2 tablespoons, unsalted butter, cut into 2 pieces; 2 tablespoons, chopped fresh parsley

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Appears in Cook's Country December/January 2019, Cook's Country TV

Main Courses

Fish & Seafood

Could we create a pantry version of this saucy, spicy Portuguese American dish without a key ingredient?

SERVES4

TIME50 minutes

has video

WHY THIS RECIPE WORKS

Shrimp Mozambique is a bracing dish of shrimp bathed in a buttery, garlicky, peppery sauce (think spicy shrimp scampi) with roots in Portugal's history in southeast Africa, where Portuguese colonists cultivated the piri-piri pepper that tra...

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