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Camarao Mozambique | Portuguese Spicy Shrimp

This is one of Lenny’s favorite family Portuguese dishes.  His mother makes it for him whenever he is back east.  I always make it for him on his birthday.  As well you will see it on the table during the holidays as it is a great dish to serve to a group.  No two recipes will be the same;  for instance, Lenny’s family makes it a bit more “saucy”.  I tend to make it less “saucy” by letting the flavorful broth boil down until it is a bit thicker.  There is not a right nor wrong way;  either way, it will be delicious.

When I made it the other evening, I was reminded how simple the recipe is, making it great to have on hand when one needs a quick dinner on the table.  It is spicy, but you can control how spicy you want it to be.  The secret ingredient is the Goyo Sazon. Goya Sazon is a special blend of seasonings that is offered in many different flavors.  For this recipe, you will need to use the Con Culantro y Achiote.  I have yet to try making this dish without, so at this time, it is a must.  The remainder of the ingredients are fresh and simple, so don’t shy away from making this recipe.  To complete the meal pass the steamed rice, and a lot of warm, crusty bread to soak up the flavorful juices.

Do you have a favorite shrimp recipe that is a family tradition?

Recipe:  Camarao Mozambique;  Portuguese Style Shrimp
What you need:
  • 1 large shallot, minced finely
  • 4 cloves garlic, minced finely
  • 3 tablespoons olive oil
  • 1 lb shrimp, leave the shells on
  • 1 cup white wine, I used Vinho Verde, water or stock can be used instead
  • 1 lemon, juiced
  • 1 tablespoon piri piri, or your favorite hot sauce
  • handful parsley for garnish
  • 1 packet Goya Sazon Con Culantro y Achiote
What you need to do:

In a large frying pan, heat the olive oil over low heat.  Add the shallot, cook over medium-low heat (about a 4 on our gas stove) until soft, about 4 minutes.  Add the garlic, stir, and cook for a minute.  Sprinkle the Goya Sazon over the onion, and garlic;  add the shrimp.  Stir, and continue cooking over medium low heat, for 5 minutes;  stirring often.  Add the white wine, lemon juice, and piri piri, stir, lower heat to a simmer and cook until shrimp are cooked;  about 5 – 8 minutes, depending on how large they are.  At this point, I remove the shrimp, and continue cooking the broth until it is slightly reduced, and a bit thicker than when I started.  It will take about 3 – 5 minutes.  I then return the shrimp to the pan, stir, and turn off the heat.  I like to let it sit for about 10 minutes, to really marriage the flavors.  Then I gently reheat, stir in the parsley, and remove from the heat.  Serve. Eat.

If you like this recipe, check these out:

Portuguese Spicy Shrimp

 

Alisa - 12/06/2011 - 4:36 pm

It looks delicious.I dont know that many portuguese recipes and I cant wait to try making this one.

[...] Camarao Mozambique (adapted from Chez Us) [...]

Sneh | Cook Republic - 03/06/2011 - 4:54 pm

Oh wow Denise! This looks absolutely amazing. Oh those gorgeous colors! I am pinning this to make later in the week. I can see why Lenny loves it :-) . We are a bit prawn crazy in this home and the kids especially like a dish that I make of pan fried prawns crusted in cornflakes.

jade - 02/06/2011 - 11:32 pm

wow- this looks and sounds absolutely delicious!

bakerbynature - 02/06/2011 - 7:31 pm

I just began cooking portuguese food; I now realize how incomplete my life was prior to it.

Jackie - 02/06/2011 - 5:51 pm

Wow! This looks delicious! Seems like it can be enjoyed on a warm or cold day!

Brian @ A Thought For Food - 01/06/2011 - 9:14 pm

I’m always looking for a new preparation for shrimp and I’m so glad you shared this with us! Sounds lovely!

Laura - 01/06/2011 - 5:16 pm

This is my husbands favorite dish! I’m book marking this for fathers day!

El - 31/05/2011 - 10:50 pm

You did an amazing job with this recipe. It looks fantastic.

Tia Maria - 31/05/2011 - 6:25 pm

Hi Chez US..love your recipe..I’ll try it this weekend.
Nice to meet other foodies…Keep cooking!
Tia Maria’s Blog

Bee | Rasa Malaysia - 31/05/2011 - 3:27 pm

Yummy, love shrimp of all kinds, especially the spicy ones!

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