Description
Discover the secret to making flavorful Shrimp Mozambique with this easy recipe. Learn how to create a delicious and spicy dish that will impress your guests.
Ingredients
- 2 pounds (907 g) of large shrimp (shell and heads on or off)
- 320 ml bottle of non-alcoholic beer
- 2 tablespoons (28 g) of salted beef fat
- 1 teaspoon (5 ml) of paprika
- 2 teaspoons (10 ml) minced or crushed garlic
- 1 small onion (chopped fine)
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 1 teaspoon (5 ml) ground annatto
- 1 teaspoon (5 ml) dried oregano
- 1/4 teaspoon (1 ml) ground cumin
- 1 small pinch of saffron (optional)
- 2 tablespoons (30 ml) of hot sauce
- 60 ml of vegetable oil
- 1 lemon (cut into wedges)
- 1 teaspoon (5 ml) kosher or sea-salt
- 1/4 teaspoon (1 ml) black pepper
- 2 bay leaves
- A few generous pinches of chopped cilantro
Instructions
- Rinse the shrimp well, choosing to either keep or remove the shells based on your preference, and dry them with a paper towel.
- In a large bowl, coat the shrimp with the dry spices: paprika, garlic powder, onion powder, ground annatto, dried oregano, ground cumin, kosher salt, and black pepper. Pour a tablespoon of vegetable oil over the shrimp, and mix gently. Cover the bowl with plastic wrap and place it in the fridge for 1-4 hours, or overnight.
- Heat the salted beef fat in a dutch oven over medium heat. Sauté the minced garlic and chopped onion until they become aromatic. Stir in the bay leaves, saffron, and hot sauce.
- Pour the non-alcoholic beer into the pan and simmer over medium heat for 3-5 minutes until the liquid slightly decreases in volume. Gradually add the remaining vegetable oil, stirring continuously. Lower the heat and cook for another 3 minutes.
- Introduce the shrimp to the pan, observing closely as they cook. Once they turn pink, reduce the heat further, cover the pot, and let the shrimp cook for 10 minutes in their shells. For shrimp without shells, flip them when the upward-facing side turns pink, then turn off the heat once both sides are pink.
- Add a squeeze of lemon and mix in the chopped cilantro. Stir the shrimp and sauce thoroughly, then cover and let them rest for a few minutes to blend the flavors.
- Arrange the shrimp on a serving dish or individual plates over rice, ensuring plenty of sauce is poured over them. Serve with fried potatoes or crusty bread for dipping, and garnish with any leftover lemon wedges.
