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Shrimp Mozambique

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Shrimp Mozambique is a bold Portuguese-American seafood dish featuring juicy shrimp in a buttery garlic sauce with beer, lemon, paprika, and spicy piri-piri. Serve it with crusty bread, rice, or potatoes to soak up every bit of the rich, flavorful sauce.

Ingredients

  • 2 pounds large shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter, divided
  • 6 garlic cloves, finely minced
  • 1 small yellow onion, finely chopped
  • 1 cup lager or light beer
  • 1/2 cup chicken or seafood broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Portuguese hot pepper sauce or piri-piri sauce
  • 2 teaspoons paprika
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley, for serving
  • Fresh lemon wedges, for serving
  • Crusty Portuguese bread, optional
  • Cooked white rice, optional
  • Boiled or roasted potatoes, optional

Instructions

  1. Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
  2. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat.
  3. Add the shrimp in a single layer and cook for about 1 minute per side, just until they begin to turn pink. Transfer to a plate before they are fully cooked.
  4. Reduce the heat to medium and add another 2 tablespoons of butter to the skillet.
  5. Add the chopped onion and cook for 3–4 minutes, until softened.
  6. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
  7. Add the paprika, smoked paprika, crushed red pepper flakes, and turmeric. Stir the spices into the butter for 20–30 seconds.
  8. Carefully pour in the beer and broth, then stir in the lemon juice, piri-piri sauce, Worcestershire sauce, and bay leaf.
  9. Bring to a gentle simmer and cook for 5–7 minutes, allowing the sauce to reduce slightly and the flavors to concentrate.
  10. Return the partially cooked shrimp and any accumulated juices to the skillet.
  11. Simmer for another 2–3 minutes, just until the shrimp are opaque and cooked through.
  12. Remove and discard the bay leaf. Reduce the heat to low and stir in the remaining 2 tablespoons of butter until the sauce is rich and glossy.
  13. Taste and adjust the lemon juice, piri-piri sauce, salt, or black pepper as desired.
  14. Sprinkle with fresh parsley and serve immediately with lemon wedges and optional crusty bread, rice, or potatoes.

Notes

  • For a spicier Shrimp Mozambique, gradually increase the piri-piri sauce and crushed red pepper flakes.
  • For a milder version, reduce or omit the crushed red pepper flakes and use less piri-piri sauce.
  • For an alcohol-free version, replace the beer with additional chicken or seafood broth and optionally add a little extra lemon juice.
  • For an especially buttery sauce, stir in another 1–2 tablespoons of cold butter immediately before serving.
  • A mild lager works best because it adds flavor without making the sauce overly bitter or heavy.
  • Serve over white rice for a heartier meal, or pair with roasted or boiled potatoes to absorb the buttery sauce.
  • Crusty Portuguese-style bread is especially good for soaking up the garlic, lemon, and piri-piri sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet over low to medium-low heat, adding a splash of broth or water if the sauce has thickened.
  • Freezing is not recommended because the shrimp have the best texture when served fresh or gently reheated from refrigerated leftovers.

Nutrition

Find it online: https://thefamilycooking.com/shrimp-mozambique/