Spicy Portuguese 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 visiting. I make it for him on his birthday. No two recipes will be the same. Lenny’s mother makes it a bit spicier, while I tend to make it saucier and not as spicy. There is not a right or wrong way; either way, it will be delicious.
I made it the other evening and was reminded of how simple the recipe is; making it great to have on hand when you want dinner on the table quickly. It is spicy, but you can control how spicy you want it to be. 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.
Recipe: Spicy Portuguese Shrimp
- 1 large shallot or 1/2 yellow onion, minced finely
- 4 cloves garlic, minced finely
- 2 tablespoons olive oil
- 1 lb shrimp, leave the shells on
- 1 cup white wine, I used Vinho Verde, water or fish stock can be used instead
- 1 lemon, juiced
- 1 – 2 tablespoons Piri Piri, or your favorite hot sauce – add according to the heat you like
- handful parsley for garnish
- 1 packet Goya Sazon Con Culantro y Achiote or 1 1/2 teaspoons annatto if you cannot find the Goya
- In a large frying pan, heat the olive oil over low heat.
- Add the shallot or the yellow onion, 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.
- 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 marry the flavors. Then I gently reheat, stir in the parsley, and remove from the heat.