Portuguese Shrimp Mozambique
This famous Portuguese shrimp dish is made with olive oil, butter, garlic, beer, pimenta moída, and tender shrimp. A one-pot comfort food meal, it’s the perfect family-friendly option for every occasion!
Equipment
- 1 Large skillet or sauté pan
Ingredients
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1 small onion finely chopped
- 4 garlic cloves minced
- 1 Tablespoon pimenta moída Portuguese chili paste
- 1 Tablespoon tomato paste
- 1 packet Sazón Goya or a pinch of saffron
- ½ cup beer light lager works best
- 1 pound shrimp peeled and deveined
- Fresh parsley chopped (for garnish)
- Lemon wedges for serving
Instructions
- Heat the olive oil and butter in a large skillet over medium heat.2 Tablespoons olive oil, 1 Tablespoon butter
- Add the onion and cook until soft and translucent, 2-3 minutes.1 small onion
- Stir in the garlic and sauté for about 30 seconds, just until fragrant.4 garlic cloves
- Add the pimenta moída, tomato paste, and Sazón Goya (or saffron). Stir well to combine.1 Tablespoon pimenta moída, 1 Tablespoon tomato paste, 1 packet Sazón Goya or a pinch of saffron
- Pour in the beer and let it simmer for 2-3 minutes to cook off some of the alcohol.½ cup beer
- Add the shrimp and cook for 3-4 minutes, stirring gently, until pink, opaque, and coated in sauce.1 pound shrimp
- Remove from heat and garnish with fresh parsley and a squeeze of lemon.Fresh parsley, Lemon wedges
- Serve immediately with plenty of bread for dipping.
Notes
Storage: Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in a skillet over medium-low heat, adding a splash of water or broth as needed to loosen the sauce.
