Shrimp Mozambique
Author: America's Test Kitchen | Cooked: March 11, 2023

Yields: 4 Servings | Prep Time: 15 Minutes | Cook Time: 15 Minutes

Ingredients

    Piri Piri Sauce

  • 2 Tbs Frank's RedHot hot sauce
  • 2 Tbs olive oil
  • 1 Tbs chopped fresh parsley
  • 2 tsp paprika
  • 2 chopped garlic cloves
  • 1/2 tsp black pepper
  • ~1/4 slice torn up white bread (excluding any hard crust)
  • 2 Tbs water
    • --------------------------

    Shrimp Mozambique

  • 2 lbs extra-large shrimp (preferably untreated shrimp without any added salt or sodium tripolyphosphate)
  • 1/2 tsp salt (only use if the shrimp were untreated)
  • 1/4 tsp black pepper
  • 1 Tbs olive oil
  • 1/2 medium white onion, diced
  • 1/2 tsp salt
  • 3 garlic cloves, thinly sliced
  • 1 c. dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 2 Tbs unsalted butter
Directions

    Piri Piri Sauce

  1. Place all items into a blender and blend for ~2 minutes until everything is smooth. Add more water if necessary.
    2. --------------------------

    Shrimp Mozambique

  1. Peel shrimp and remove the tails. If shrimp were frozen and are a bit wet, pat them dry with paper towels.
  2. Season shrimp in a bowl with salt and pepper.
  3. Heat the oil in a nonstick skillet over medium heat. Add the onion and 1/2 tsp salt and cook for ~5 minutes or until soft.
  4. Add sliced garlic and cook for about 1 minute.
  5. Add white wine, bring to a boil, and cook until the wine has reduced by half (about 4 minutes).
  6. Add shrimp and cook until just opaque (about 4 minutes).
  7. Add in the Piri Piri sauce and butter, and continue to heat until the butter melts.
  8. Remove from heat and top with more chopped parsley.
Additional Notes
  • Served with coconut rice and toasted sourdough bread.
  • Cindy suggested trying them with grits. I think even serving with a risotto could be really good.