Shrimp Mozambique

Shrimp Mozambique
This spicy shrimp dish, a Portuguese classic named for its former African colony, is served at the Liberal Club in Fall River, Massachusetts, with french fries and rice or pasta. This recipe first appeared in our March 2013 issue with Jane and Michael Stern's article Mill Town Meals. See the recipe for Shrimp Mozambique »Todd Coleman

This spicy shrimp dish, a Portuguese classic named for its former African colony, is served at the Liberal Club in Fall River, Massachusetts, with french fries and rice or pasta. This recipe first appeared in our March 2013 issue with Jane and Michael Stern's article Mill Town Meals.

Shrimp Mozambique
Portuguese in origin, this spicy, spice-rich shrimp dish is named for its former African colony. Serve over rice for a quick & easy weeknight dinner.
Yield: serves 4

Ingredients

  • 4 tbsp. unsalted butter
  • 2 lb. jumbo shrimp, peeled and deveined, tails left intact
  • Kosher salt and freshly ground black pepper, to taste
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tsp. ground annatto
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 12 oz. beer, preferably lager
  • 8 tbsp. hot sauce, preferably Frank's Red Hot
  • Chopped parsley, for garnish
  • Lemon wedges, to serve
  • Cooked rice, to serve (optional)

Instructions

  1. Melt 2 tbsp. butter in a 12″ skillet over medium-high heat. Season shrimp with salt and pepper. Working in 2 batches, add shrimp and cook, turning once, until just pink, about 2 minutes; transfer to a bowl and set aside.
  2. Heat remaining butter in skillet. Add onions and garlic; cook, stirring occasionally, until soft, about 6 minutes. Stir in annatto, coriander, cumin, and oregano and cook until fragrant, about 1 minute. Add beer and bring to a boil; cook, until reduced by half, 8-10 minutes. Stir in hot sauce and cook until sauce is slightly thick, about 4 minutes.
  3. Add reserved shrimp and cook until warmed through, 2-3 minutes more. Season with salt and pepper; garnish with parsley and serve with lemon wedges over rice, if you like.