Easy Shrimp Mozambique Food

CHICKEN MOZAMBIQUE - OUR PORTUGUESE RECIPE

Steps:

• Cut chicken into cubes
• Mince the garlic cloves
• Add the garlic and butter to an extra-large frying pan or shallow stockpot
• Saute the garlic and butter on medium heat until the garlic begins to turn translucent.
• Add the Chicken and wine to the pot
• Continue to cook on medium heat. Once the chicken begins to look cooked on the outside, add the Sazon Goya spices and hot sauce.
• Simmer for 20 minutes on medium-low heat.
• Prepare the rice in a separate pot, and top it with the Chicken Mozambique. You can add extra Mozambique sauce from the pan to the rice for a delicious dish!

EASY SHRIMP MOZAMBIQUE

Steps:

• In a medium mixing bowl add grllic, saffron (or sazon goya), crushed red pepper, turmeric,salt and pepper, mix gently.
• Add 2 T. butter and 1 T. olive oil to pan add onion; cook until soft (4-5 min.) over medium heat, add contents of bowl stir and cook another 1-2 minute Add wine or beer, bring to boil and reduce for 2 minute over medium high heat.
• Add shrimp, parsley and rest of butter, cook over medium heat until shrimp are done, serve over rice.

PORTUGUESE SHRIMP MOZAMBIQUE

Steps:

• Heat oil in cast iron skillet. Add onion and garlic and cook until fragrant (2 mins). Add wine and cook until reduced by half (4 mins)
• Add shrimp and cook until no longer pink (4 mins). Add butter and season with salt and pepper to taste.
• Meanwhile mix the sauce ingredients and whisk to combine.
• Stir in sauce and cook until heated through (2 mins)
• Sprinkle with fresh parsley and serve over white rice

SHRIMP MOZAMBIQUE

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and shrimp; cook 1 minute longer. Stir in seasonings. Add beer and lemon juice; bring to a boil. Reduce heat. Simmer, uncovered, until shrimp turn pink, 10-15 minutes. Stir in ketchup and parsley; discard bay leaf. Serve with rice.

SPICY SHRIMP MOZAMBIQUE

Steps:

• In pot add olive oil and heat then add the garlic and cook 2 to 3 minutes.
• Add butter and melt.
• Add all remaining ingredients except the shrimp and bring to boil; simmer 5 minutes.
• Taste the sauce and add either more wine or hot sauce depending on how spicy you want to make it.
• Add shrimp and cook additional 5 minutes.
• Serve as is for an appetizer with bread for sauce dipping, or serve along with boiled white rice for a main course.

EASY SHRIMP MOZAMBIQUE

Steps:

• Melt butter in a saucepan over medium heat. Add onion and saute until slightly golden, about 5 minutes. Stir in water, lemon juice, garlic, sazon, salt, and pepper. Cook for 2 minutes. Pour in beer and stir. Add hot sauce; bring to a boil. Add shrimp and cook until pink, about 3 minutes.

SPICY SHRIMP, MOZAMBIQUE STYLE

Steps:

• 1. Add butter, garlic, and onion to a medium sized pot and cook over medium heat just until onions are translucent, but not browned. About 4-5 minutes. Add can of beer. Then your hot sauce and seasoning. Cook for about 3 minutes.
• 2. Next, add your shrimp and lemon. Cover and cook for additional 5-6 minutes, or until shrimp is pink and cooked through. Enjoy!

SHRIMP MOZAMBIQUE

Steps:

• Melt butter in a large skillet over medium heat. Add onion and garlic and cook until tender but not brown, about 5 minutes.
• Stir beer, white wine, sazon, hot sauce, and salt into the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes.
• Add shrimp to the skillet and cook until pink, 3 to 4 minutes. Add rice; heat through for about 5 minutes. Stir in parsley.

SHRIMP MOZAMBIQUE (PORTUGUESE SPICY SHRIMP)

Steps:

• In a large frying pan, heat oil on medium heat. Sauté onions and garlic until softened, approximately 1 minute.
• Add in salt and paprika and continue sautéing for 1 minute.
• Add in pimenta moida or hot sauce of choice and stir until fully combined.
• Add in the shrimp and sauté until they start to turn light pink.
• Pour in the wine and let simmer for 1 minute on low heat. The wine will evaporate slightly and create a thicker sauce.
• Season to taste with additional pimenta moida or hot sauce as desired. Pimenta moida already has salt added, so you want to taste the sauce before adding more salt.
• Stir in fresh chopped parsley. Serve with lemon wedges and enjoy!