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Milk Street Recipe
Spicy Portuguese Shrimp with Garlic (Shrimp Mozambique)
This is our take on camarão a moçambique, or shrimp Mozambique. Despite the name, the dish is in fact Portuguese—Mozambique was once a Portuguese colony and the source of the piri piri chilies traditionally used to spice up the shrimp. For our version, we opted to use an easier-to-find fresh Fresno chili combined with sweet paprika to add color and mild heat.
4
Servings
Tip
Don’t stir the shrimp after adding them to the pan. Cooking them undisturbed for a couple minutes gives them time to brown, which builds flavor. Also, don't undercook the garlic. It should turn golden so its flavor is sweet and toasty.
25 minutes
Ingredients
-
1½
pounds jumbo shrimp, peeled, deveined, tails removed, patted dry
-
1
teaspoon sweet paprika
Directions
Pardon the interruption
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