How to Make Shrimp Mozambique

Ingredients

• 2 tablespoons Frank's RedHot Sauce (cayenne‑based hot sauce)
• 3 tablespoons Olive Oil (extra virgin preferred)
• 3 tablespoons Fresh Parsley (chopped, divided (2 tbsp for sauce, 1 tbsp for garnish))
• 2 teaspoons Paprika (sweet or smoked)
• 5 cloves Garlic Cloves (2 for sauce, 3 sliced for cooking)
• 0.5 teaspoon Black Pepper (ground)
• 0.25 slice White Sandwich Bread (a quarter of a slice, torn into pieces)
• 2 tablespoons Water (room temperature)
• 2 pounds Extra‑Large Shrimp (shell‑on, untreated; about 30‑40 shrimp)
• 0.75 teaspoon Salt (divided)
• 0.5 cup Onion (finely chopped, about half of a medium onion)
• 1 cup Dry White Wine (dry, mild (Pinot Grigio or Sauvignon Blanc))
• 2 tablespoons Unsalted Butter (cut into pieces)

Instructions

1. Make the piri‑piri inspired sauce

   Combine Frank's RedHot, olive oil, chopped parsley, paprika, garlic cloves, black pepper, a quarter slice of white sandwich bread, and water in a blender. Blend for about two minutes until smooth and bright red.

   Time: PT5M

2. Prepare the shrimp

   Using shrimp shears, remove the shells and cut along the back to devein each shrimp. Rinse quickly, pat dry, then season with ½ teaspoon salt and ¼ teaspoon black pepper.

   Time: PT5M

3. Chop aromatics

   Finely chop about half a cup of onion and thinly slice three garlic cloves.

   Time: PT5M

4. Sauté the onion

   Heat 1 tablespoon olive oil in a non‑stick skillet over medium heat. Add the chopped onion and ½ teaspoon salt; cook, stirring occasionally, until softened but not browned, about five minutes.

   Time: PT5M

   Temperature: medium heat

5. Add garlic

   Add the sliced garlic to the skillet and cook for one minute, just until fragrant.

   Time: PT1M

   Temperature: medium heat

6. Deglaze with wine

   Pour in 1 cup dry white wine, increase heat to bring to a boil, then reduce the heat and simmer until the liquid is reduced by half, about four minutes.

   Time: PT4M

   Temperature: medium‑high heat

7. Cook the shrimp

   Add the seasoned shrimp to the skillet. Cook, stirring gently, until the shrimp turn opaque and pink, about four minutes. Do not let them curl tightly.

   Time: PT4M

   Temperature: medium heat

8. Finish the sauce

   Stir the prepared piri‑piri sauce into the skillet along with 2 tablespoons butter. Cook, stirring, for one minute until the butter melts and the sauce coats the shrimp.

   Time: PT1M

   Temperature: medium heat

9. Garnish and serve

   Transfer the shrimp and sauce to a serving platter, sprinkle with the remaining chopped parsley, and serve immediately with crusty bread or rice.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

30 g

Carbohydrates

8 g

Fat

12 g

Fiber

1 g