Shrimp Mozambique Camarao Mozambique
Bring a taste of Portugal's coastal cuisine to your table with Shrimp Mozambique (Camarão Mozambique), a bold and aromatic dish bursting with vibrant flavors. Tender, juicy shrimp are simmered in a luxurious saffron-infused sauce made with garlic, onion, smoked paprika, and a splash of dry white wine. The buttery, citrusy sauce is perfectly balanced with a touch of heat from cayenne pepper and optional Portuguese piri-piri sauce, giving it an irresistible spicy kick. Ready in just 30 minutes, this recipe is perfect for busy weeknights or an elegant dinner party. Serve it over steamed rice, alongside crusty bread, or atop al dente pasta to soak up every last drop of the rich, golden sauce. Whether you're a seafood lover or exploring global flavors, this one-skillet dish is sure to impress!
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 0.5 tsp ground cayenne pepper (optional, adjust to taste)
- 1 cup dry white wine
- 0.5 cup chicken stock
- 0.25 tsp saffron threads
- 2 tbsp lemon juice
- 2 tbsp fresh cilantro, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp Portuguese piri-piri sauce (optional, for extra spice)
Instructions
Begin by preparing the saffron. In a small bowl, add 2 tablespoons of warm water to the saffron threads and let them steep for 5 minutes. This will release their rich aroma and color.
Heat a large skillet over medium heat and add the olive oil and butter. Allow the butter to melt completely and become slightly foamy.
Add the finely chopped onion to the skillet and sauté for 3-4 minutes, stirring frequently, until it becomes soft and translucent.
Stir in the minced garlic, smoked paprika, and cayenne pepper (if using). Cook for another minute, ensuring the spices become fragrant, but take care not to burn the garlic.
Deglaze the skillet by pouring in the white wine. Simmer for 2-3 minutes, allowing the wine to reduce slightly.
Add the chicken stock, saffron water (including the threads), lemon juice, salt, and black pepper. Stir to combine and bring the sauce to a gentle boil.
Reduce the heat to low and let the sauce simmer for 5 minutes, allowing it to thicken slightly.
Add the shrimp to the skillet in a single layer. Cook for 3-4 minutes on each side until they turn pink and are cooked through.
If using piri-piri sauce, stir it into the skillet for a spicier kick.
Sprinkle the fresh cilantro over the shrimp and gently stir to combine.
Serve hot with steamed rice, crusty bread, or over pasta to soak up the flavorful sauce. Enjoy!
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 3001 mg | 130% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.9 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1708 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
