Shrimp Mozambique Portuguese spicy shrimp with saffron rice


by Papri



Get the recipe:

Your new favorite sautéed shrimp recipe. This dish has it all: complex flavors; beautiful color, prepare your taste buds to be amazed.
Just Cook With Michael Website:
Kitchen Items Used:
Piri Piri Hot Sauce:

Portuguese Extra Virgin Olive Oil:


Piri-Piri Peppers:

Pepper Grinder:
Related/Mentioned Recipes:
Spicy Piri-Piri Spatchcock Chicken:

Shrimp with a Spicy Chili Cream Sauce:

Milho Frito | Fried Polenta:
Photography Equipment:
Canon EOS 6D:

Canon EF 40mm f/2.8 STM Lens- Fixed:

Canon EF 70-300mm f/4.5-6 is II USM Lens:

Canon EF 50mm f/1.8 STM Lens:

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:


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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