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?
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