

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.
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11 comments
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) [...]
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.
wow- this looks and sounds absolutely delicious!
I just began cooking portuguese food; I now realize how incomplete my life was prior to it.
Wow! This looks delicious! Seems like it can be enjoyed on a warm or cold day!
I’m always looking for a new preparation for shrimp and I’m so glad you shared this with us! Sounds lovely!
This is my husbands favorite dish! I’m book marking this for fathers day!
You did an amazing job with this recipe. It looks fantastic.
Hi Chez US..love your recipe..I’ll try it this weekend.
Nice to meet other foodies…Keep cooking!
Tia Maria’s Blog
Yummy, love shrimp of all kinds, especially the spicy ones!