Ruling for nearly 500 years, the Portuguese greatly impacted the cuisine of Mozambique which is located on the southeastern coast of Africa. This super easy and quick meal is full of flavor. Your family will feel so special that they’ll think the weekend arrived early!
12 – 14 large shrimp, peeled and deveined
4 shallots finely chopped
2 tablespoons fresh flat leaf or curly parsley
1 teaspoon saffron (it’s so worth it)
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
1 tablespoon fresh red crushed pepper or 1/2 tsp crushed red pepper
3 cloves garlic
2 tablespoons butter
1 tablespoon extra-virgin olive oil
1/2 – 3/4 cup of your favorite beer
Juice of one lemon
1 to 1-1/2 cups basmati rice
Add 1.5 tablespoon of butter and the olive oil to a large skillet. Add your diced shallots and cook until softened. Add the saffron, red crushed pepper and garlic, stir, and cook for 1-2 minutes. Add the beer, bring to boil and reduce for 2 minutes over medium high heat. Add shrimp, parsley and last 1/2 tablespoon of butter. I like to add the juice of one lemon at the very end. Cook over medium heat until shrimp are done and serve over steamed basmati rice.
You can also serve in a bowl without the rice with some crusty bread for dunking into the flavorful sauce. Garnish with a little fresh parsley for presentation and flavor.