Shrimp Mozambique Recipe
- cook TIME 10 mins
- prep TIME 5 mins
- total TIME 15 mins
Ingredients (15)
- 13 oz peeled shrimp from 26 oz whole shrimp
- 2 oz onion finely chopped
- 6 tbsp white wine
- 1/2 tbsp lemon juice
- 1/4 cup unsalted chicken broth
- 1 tbsp Hunt’s tomato paste
- 2 tbsp unsalted butter
- 1 1/2 tbsp garlic minced
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 2 tsp Sriracha
- 1/2 tsp saffron
- 1 tsp all-purpose flour
- 4 cups cooked medium-grain rice
- 2 tbsp parsley
INSTRUCTIONS
Heat a non-stick pan over medium heat and add 2 tbsp butter. Once butter has melted, add in 2 oz chopped onion and 1 1/2 tbsp garlic, and stir for 2 minutes or until slightly caramelized.
Turn the heat up to high and add 13 oz peeled shrimp. Sear both sides for about 2 minutes (1 minute for each side) or until lightly browned.
Reduce the heat to medium and add 1 tbsp tomato paste along with salt and pepper (1/2 tsp each). Stir until the red paste is all liquefied.
Add 6 tbsp white wine and scrape the pan with a wooden spoon or heat-proof spatula to deglaze. Wait until the wine is reduced by half.
Add 1/2 tbsp lemon juice, 2 tsp Sriracha, 1/2 tsp saffron, and 1 tsp all-purpose flour. Stir for 30 seconds, then add 1/4 cup chicken broth. Whisk the flour lumps until everything dissolves, and let everything simmer for 2 minutes or until the sauce reaches your desired consistency, then remove from heat.
Stir in 2 tbsp parsley (or more, to your preference) and enjoy with 4 cups cooked rice.