Camarao Mozambique Portuguese Style Shrimp Recipes

Steps:

• Melt butter in a large skillet over medium heat. Add onion and garlic and cook until tender but not brown, about 5 minutes.
• Stir beer, white wine, sazon, hot sauce, and salt into the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes.
• Add shrimp to the skillet and cook until pink, 3 to 4 minutes. Add rice; heat through for about 5 minutes. Stir in parsley.

Steps:

• Melt butter in a 3-quart pot over medium-low heart.
• Toss in onion and fry until lightly golden.
• Pour in the water followed by garlic, cilantro, turmeric, and saffron water.
• Cover and simmer for 3 to 4 minutes, allowing the essence of the spices and herbs to mingle.
• Pour in the red wine or beer with the lemon juice. Stir.
• Cover and raise heat to medium-high and bring the sauce to boil.
• Reduce the heat to medium-low and simmer for 2 minutes.
• Toss in the shrimp, hot peppers or chili sauce if using and give them a turn in the sauce.
• Cook for three minutes over medium-low until the shrimp are just curled tender and turned pink.
• Spoon the shrimp into bowls and serve with plenty of crusty bread to dip in the flavourful sauce. (This can also be served over rice!).

Steps:

• Saute onion in the butter until almost browned; reduce heat slightly and add garlic, parsley, and turmeric.
• Saute another 5 minutes then add water and saffron water.
• Cover and simmer for 5 more minutes.
• Stir in wine and lemon juice; bring mixture to a boil, then reduce heat and simmer about 5 minutes to cook off some of the alcohol.
• Add shrimp, salt, black pepper to taste and crushed red peppers.
• Cook about 5 minutes or until shrimp have just turned pink and are still juicy and tender.
• This is normally served in small bowls with crusty bread for dipping, or it could be served over rice.