Get the recipe: https://justcookwithmichael.com/recipes/shrimp-mozambique/
Your new favorite sautéed shrimp recipe. This dish has it all: complex flavors; beautiful color, prepare your taste buds to be amazed.
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Just Cook With Michael Website: https://justcookwithmichael.com/
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Kitchen Items Used:
Piri Piri Hot Sauce: https://amzn.to/3kHyQfX
Portuguese Extra Virgin Olive Oil: https://amzn.to/30E8hz6
Saffron: https://amzn.to/3gVqqPM
Piri-Piri Peppers: https://amzn.to/2Eah1FA
Pepper Grinder: https://amzn.to/3jwonn2
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Related/Mentioned Recipes:
Spicy Piri-Piri Spatchcock Chicken: https://youtu.be/gHRxtD2ww68
https://justcookwithmichael.com/recipes/piri-piri-chicken/
Shrimp with a Spicy Chili Cream Sauce: https://youtu.be/KqryGhbG2T8
https://justcookwithmichael.com/recipes/shrimp-with-spicy-chili-cream-sauce/
Milho Frito | Fried Polenta: https://youtu.be/I1fq4ieCmzE
https://justcookwithmichael.com/recipes/milho-frito/
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Photography Equipment:
Canon EOS 6D: https://amzn.to/2WL9tQ9
Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP
Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv
Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX
Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc
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Shrimp Mozambique (serves 3)
1-1/4 pounds shrimp
1 onion
1 or 2 tbsp Peri Peri hot sauce
10 strands saffron
2 tbsp extra virgin olive oil
6 cloves garlic
6 oz white wine
1 tbsp paprika
1/4 tsp cumin
1 lemon (for juice and zesting)
3 tbsp butter
3 cups cooked rice or couscous
1. Peel the shrimp, then season with salt and pepper
2. Put the white wine in a bowl and add the saffron strands to the white wine to allow to steep for a few minutes
3. Chop up the onion and garlic
4. Heat up a pan and put in the olive oil. Add the onion and sauté for about 5 to 10 minutes. Season onions with a little salt and pepper.
 5. Add your fresh garlic, cumin and paprika to the pan
6 Add the shrimp and continue to cook for about 5 minutes
7 Add the white wine and saffron mixture cook for an additional five minutes
8 Add the hot sauce 1 tablespoon now and you could aadd more at the end if you need more heat
9 Add the juice from one fresh lemon and the lemon zest
10 Taste the dish and adjust if needed any salt and hot pepper.
11 The last step is to mix in the butter over a very low flame until it has melted and Incorporated into the sauce..
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