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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