| |
| |
Shrimp
Mozambique Recipe
SHRIMP
MOZAMBIQUE by Tony Pavao
- 2 lbs. of shrimp deveined
(Shell on or off. I prefer shell
off, less work for eating)
- 1 cup of chopped and diced
onions
- 2 cloves of crushed garlic
- 2 sticks of butter
- 1 tbsp of onion powerder
- 1 tbsp of garlic powder
- 2 tbsp of dried parsley
- 1/4 to 1/2 bottle of Franks
hot sauce (to coat the shrimp
and help the spices to stick)
- 1 or 2 tbsp of red crushed
pepper (what your taste buds can
handle)
- 1 tsp of hot peprika
- 1/2 tsp of ceyenne pepper (if
you can handle it)
- 4 pkgs of Goya Sazon con
Cilantro (the orange box in the
Hispanic ilse of the grocery
store)
- 2 Corona beers
Defrost the shrimp in cold water
and drain really well. Pour the
Franks hot sauce liberally to
coat the shrimp. In a medium
bowl, mis the onion powder,
garlic powder, dried parsley,
crushed pepper, hot peprika,
Goya Sazon and mix well with a
fork. Take all the spices and
pour over the shrimp and hot
sauce. Mix really well with a
wooden spoon to coat all of the
shrimp. Set the mixture aside.
In a large deep sauce pan melt
the butter over medium heat. Add
the onions and cook them for
approximately 4-7 minutes or
until cooked adding the fresh
garlic with about 2 minutes
left. Pour the 2 Coronas in and
bring to a simmer. Add the
shrimp and all the rest of the
ingredients in the bowl to the
beer and let simmer over medium
heat for 15 to 20 minutes or
until the shrimp is completely
cooked.
Put shrimp on cooked rice with
the marinade and enjoy with some
portuguese bread. That is it.
You are done!
Enjoy!
|
|
|
|
|
|
|
|
