Tagged: Camarão a Moçambique

Recipes

CAMARÃO a MARIA

Cooking Portuguese Shrimp is easy with TASTE PORTUGAL Tia Maria’s Portuguese Seasoning.
Serve with crusty bread as an appetizer, or over rice, or pasta as a main dish.
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INGREDIENTS:
2 pounds medium raw shrimp (shell on or off)
1 tablespoon TASTE PORTUGAL SEASONING
( REGULAR OR SPICY)
2 tablespoons olive oil
2 tablespoons white wine
2 tablespoons butter
parsley for garnish
PREPARATION:
Marinate shrimp in seasoning and wine for 5 minutes.
Heat olive oil in hot skillet. Add shrimp and cook for a few minutes until pink. Add butter, stir and serve with white wine or Vinho Verde.

Recipes

Tia Maria’s Easy 5 Minute Grilled Shrimp

Easy Grilled Shrimp. So easy any time of day! Regular or Spicy? What’s your favorite?

HERE’S MY EASY RECIPE
2 pounds raw shelled shrimp
1 tablespoon my Taste Portugal Seasoning
2 teaspoons olive oil
Place on skewers or grill on stove pan pan or out on the grill.
Grill for about 5 minutes turning over until pink.
Done!

Appetizers / Main Dish / Photo Gallery / Sauces and Jams / Side Dish

Portuguese Shrimp Mozambique | Camarão a Moçambique


 

Shrimp Mozambique

This shrimp dish is a party in a pan!

 All you need is some good Vinho Verde, fresh crusty bread for dipping into to sauce, and friends to share it with!


Although the reicpe is called a Mozambique, it’s a favorite Portuguese dish served in many Portuguese restaurants. It’s given the name because of the spiciness from the piri piri hot sauce which contains the red hot peppers originating in Africa. Piri Piri means “pepper” in Swahili.

“Piri piri is a cultivar of Capsicum frutescens, a chili pepper that grows both wild and as a crop. It is a small member of the genus Capsicum. The cultivar was developed from the malagueta pepper in southeastern Africa and was spread by the Portuguese to their Indian territories of Gujarat and Goa.” Wikipedia

My favorite wine to serve with this dish is the classic Vinho Verde, but you can substitute with a good dry wine!

Let’s eat! Take one shrimp by tail, and suck the sauce from it. Then peel and eat. Dip crusty bread into the sauce and enjoy it’s savory flavor.

Note: I recommend leaving the shells on because it creates a more intense flavor.  The recipe can be made with shell off shrimp and then served with rice or pasta for a main dish.

 

 


Ingredients:

 

2 pounds of medium size shrimp (with shells on)

1 small onion ( finely minced)

4 cloves of garlic (minced finely )

1/2 teaspoon of salt

2 tablespoons of butter

2 tablespoons of olive oil

1/2 to 1 tablespoon paprika

1 cup of white wine or Vinho Verde

1 chicken bouillon cube

1/2 to 1 tablespoon of Piri Piri or your favorite hot sauce if you don’t have it available

1 tablespoon parsley (finely minced for garnish)

Preparation

In a medium skillet, add the olive oil, heat to medium and add the onion. Cook onion for about 2 minutes until it becomes translucent.
Add the garlic and cook for about 30 seconds. Add the shrimp and let cook for 1 minute. Add the butter, bouillon and paprika. Stir well and cook for 1 minute.

Add the wine, stir and let come to a boil on medium heat. Add salt. Simmer for a few minutes longer until the shrimp turns pink. Add the piri piri hot sauce.

Cook for a few minutes for the wine to evaporate. Add more piri piri if desired. Garnish with parsley. Serve with crusty bread.