This recipe is a favourite that I discovered ex Recipezaar (now Food.com) website from member “EdsGirlAngie”. If you try it and like it too then I’m sure she would appreciate a review (link at the bottom of the page).
I was inspired to post this by Raymund’s recipe for Gamba’s http://angsarap.wordpress.com/2011/10/14/gambas/ that he posted a few days ago because this is a similar-ish Portuguese version of his Spanish style Gambas recipe.
Camarao Mozambique (Portuguese-Style Shrimp)
4 tablespoons butter
1/4 cup onion, minced
1/2 cup water
3 cloves garlic, minced
4 tablespoons fresh flat-leaf parsley, chopped
1 teaspoon turmeric
1/2 teaspoon saffron thread, soaked in 1 tbsp. warm water for 15 minutes
1/2 cup red wine (white wine or beer is also an option)
2 teaspoons fresh lemon juice
1 teaspoon coarse sea salt
black pepper
1/4 teaspoon crushed red pepper flakes
1 lb shrimp, peeled and cleaned
Saute onion in the butter until almost browned; reduce heat slightly and add garlic, parsley, and turmeric.
Saute another 5 minutes then add water and saffron water.
Cover and simmer for 5 more minutes.
Stir in wine and lemon juice; bring mixture to a boil, then reduce heat and simmer about 5 minutes to cook off some of the alcohol.
Add shrimp, salt, black pepper to taste and crushed red peppers.
Cook about 5 minutes or until shrimp have just turned pink and are still juicy and tender.
This is normally served in small bowls with crusty bread for dipping, or it could be served over rice.
This isn’t a dish that will be winning prizes for looks, as the combination of red wine, saffron, turmeric, pepper, parsley and and onion made a sauce that turned out a greenish brown colour… but hiding in there is an amazing taste. Personally we liked that the peppers made it politely firey and the heat could easily be increased or decreased to suit indivual palettes. The rest is a wonderful combination of tastes where none totally predominate and all work smoothly together.
Some other people who have made this recipe commented that the Portuguese also make it with either white wine or, more often beer so now I’m on a mission to try it with beer and to compare the taste. Don’t be tempted to be too heavy on the saffron, a little goes a long way since it’s pungent stuff.
I’ve made this more than once and two finely chopped fresh red chilli peppers added instead of the red pepper flakes suits our tastes just fine.
http://www.food.com/recipe/camarao-mozambique-portuguese-style-shrimp-94596













































































