Shrimp Mozambique

Shrimp Mozambique

This dish is from Mozambique and is eaten as both snacks and main course. If you are serving this dish as a snack just remember to serve some wonderful crusty bread along with it to mop the juice. I also serve this as a main course during lunch or dinner, in that case I just serve it with a bowl of white rice. Gumbo Mozambique, the most common name for this dish is a favourite dish in African countries as well as West Indian Islands. I happened to learn it from a West Indian friend of mine. I can only assure you that you and your guests will forget the napkins lying next to you and end up licking your fingers.

Preparation time :  15 minutes
Cooking Time     :  20 - 25 minutes
Difficulty             :  Easy
Serves                 :  4

Ingredients :

• 4 tablespoons of Butter
• 1/4 cup finely chopped Onion
• 8 cloves Garlic, finely chopped
• 4 tablespoons finely chopped Cilantro/Coriander leaves or flat leaf parsley
• 1/2 cup Water
• 1 packet Saffron seasoning powder (you can use few strands of saffron soaked in 2 tablespoons of water as this seasoning powder is not common in India)
• 1/2 cup Light White or Red wine or 1 can Light beer (I prefer to use red wine)
• 1 tablespoon fresh Lemon juice
• Salt or to taste
• 1/2 teaspoon ground White Pepper
• 2 tablespoons finely Chopped parsley
• 2 teaspoons hot Chili sauce or generous pinch of crushed red pepper (optional)
• 500 grams of medium Shrimp (26-30 count) peeled and deveined

 

Method :

1) Place a saucepan over medium-low heat. Add butter and lower the heat to melt it. Just be careful not to burn your butter, it will spoil the whole dish.

 

2) Toss in the onion and fry it just until it starts to take on a light golden colour. This will take around 3 minutes.

 

3) Pour in the water. Toss in the garlic, cilantro, water and Goya powder/Soaked saffron. Cover and simmer the ingredients for 3 to 4 minutes to allow the flavor to mingle.

 

4) Pour in the wine or beer, and the lemon juice then stir.

 

5) Cover and raise the heat to medium-high to bring the ingredients to a boil.

 

6) When the sauce begins to boil, reduce the heat to medium-low and simmer for 2 minutes.

 

7) Add the shrimps and hot peppers/chili sauce (if using) and mix them well with the sauce.

 

8)  Cook for 3 minutes over medium-low heat until the shrimp is just curled tender and turned pink.

 

9) Check the seasoning and adjust if required. Now add the chopped Coriander leaves and give it a final stir.

 

10) Spoon the shrimp into bowls and serve with plenty of crusty bread to dip in the flavorful broth.