Spicy Portuguese Shrimp with Garlic (Shrimp Mozambique) | Christopher Kimball’s Milk Street

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Milk Street Recipe

Spicy Portuguese Shrimp with Garlic (Shrimp Mozambique)

25 minutes

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

  • pounds jumbo shrimp, peeled, deveined, tails removed, patted dry

  • 1

    teaspoon sweet paprika

Directions

  1. 01
    In a medium bowl, toss the shrimp with the paprika, ¾ teaspoon salt and ¼ teaspoon pepper. Let stand at room temperature for 10 minutes.

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