Origin: Portuguese, European
Method: StovetopJump to Recipe
A lot of my recipes originate from trying foods during travelling and trying to recreate memorial meals. Others, however, are inspired from meals that I see posted by others great chefs, whether they be world renowned chefs, or home chefs cooking meals for their family. This is one of those dishes. This dish is based and inspired by a popular Portuguese dish that was posted by a fantastic home chef in one of my Facebook groups. Since she posted it about a year ago, it has become a favorite among those of us in the group. Shrimp Mozambique is a fairly easy dish to prepare and is packed full of great flavors. Originating from the era of Portuguese exploration it is a mixture of Spanish, Portuguese, and African flavors.
Making the Portuguese Shrimp Mozambique
This recipe comes together with only a handful of ingredients and can be on your table in under 30 minutes. To make this spicy Portuguese shrimp you only need a pound of shrimp, dry white wine, paprika, onion, garlic, peri peri sauce, a little olive oil, butter, and a pinch of saffron. Finish it off with a little lemon juice and fresh parsley.
Cooking the Shrimp Mozambique
Add a pinch of saffron to about ½ cup of the white wine. Let set while you begin the rest of the dish. This helps to infuse the wine with the subtle saffron flavor, enabling the flavors to spread evenly throughout the dish.
Heat the olive oil and 1 tablespoon of butter in a cast iron or heavy bottomed skillet over medium heat. Next, add the diced onion and cook for about 3-5 minutes, or until softened
Add in the garlic and sauté for about 2 minutes then stir in the salt and paprika.
Next, add in the shrimp and cook for about 3 minutes in the spices and oil then add in the wine with the saffron and the additional butter.
Bring to a boil, then reduce to a simmer. Flip the shrimp over and stir in the peri peri sauce. Cook until the shrimp is cooked through and the wine has mostly evaporated. The final dish is fairly mild in spice level so if you want more heat you can increase the amount of peri peri accordingly. Peri Peri (or piri piri) peppers are an African bird's eye chile popular across the African continent. This fantastic pepper was discovered by Portuguese explorers in (you guessed it) Mozambique Africa and brought back to Portugal.
To finish the dish, stir in the lemon juice just before serving and remove from the heat. Garnish with parsley
Serving the Spicy Portuguese Shrimp Mozambique
In the mood for more shrimp? Check out our recipes for Spicy, Bacon Wrapped Shrimp: Bottle Rocket Shrimp, Caribbean Fire Shrimp, or our New Orleans style Barbecued BBQ Shrimp. Even better, wow your friends with our Roasted Chicken and Shrimp Curry Stuffed Coconuts.
Thanks again for visiting Carne Diem. If you tried and enjoyed our recipe, please share with others. Also don’t forget to tag us @Carne_Diem_Culinary or #CarneDiemBlog, we love to see your pics! To be notified of future recipes please follow us on Facebook, Instagram, or Pinterest, or sign up for our e-mail notifications.
Portuguese Shrimp Mozambique
- 1 Pound Shrimp Peel and Eat or Tail On
- ½ Cup Dry White Wine Preferably Vinho Verde
- 1 Tab Peri Peri Sauce
- 3 Garlic Cloves Minced
- 1 Small Yellow Onion Diced. About ½ cup
- 2 tea Paprika
- 2 Tab Butter
- 2 Tab Olive Oil
- 1 Tab Parsley
- 1 tea Lemon Juice
- 1 Pinch Saffron
- ½ tea Salt
- In a measuring cup measure out the ½ cup of wine and add in the pinch of saffron.
- In a medium sized skillet heat the oil and 1 tablespoon of butter butter over medium heat. Add the onion and sauté for about 3-5 minutes, or until soft.
- Add the garlic and sauté for about 2 minutes then stir in the salt and paprika.
- Add in the shrimp and cook for about 3 minutes then add in the wine with the saffron and the additional butter. Bring to a boil, then reduce to a simmer. Flip the shrimp over and stir in the peri peri sauce. Cook until the shrimp is cooked through and the wine has mostly evaporated.
- Just before serving, stir in the lemon juice and remove from the heat. Garnish with parsley.