Portuguese spicy shrimp, also known as Camarao Mozambique is one of Lenny’s favorite Portuguese recipes.  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?

 

If you like this recipe, check these out:

Portuguese Spicy Shrimp

 

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