Shrimp Mozambique, (Camarao Mozambique)

środa, 5 lutego 2014

Shrimp Mozambique, (Camarao Mozambique)

Time: 40 mins

Ingredients

  • 4 tablespoons butter
  • 1/4 cup finely chopped onion
  • 1/2 cup water
  • 8 garlic cloves, finely chopped
  • 4 tablespoons finely chopped coriander (or flat leaf parsley)
  • 1 teaspoon turmeric
  • 1/2 teaspoon saffron, toasted, crushed and soaked in 1 tbsp warm water for 15 minutes
  • 1/2 cup red wine or 1/2 cup light beer
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons kosher salt
  • 1/2 teaspoon white pepper
  • 2 teaspoons hot chili sauce (or generous pinch crushed red pepper)
  • 1 lb shrimp, peeled and deveined (26-30 count)

Directions

  • 1 Melt butter in a 3-quart pot over medium-low heart.
  • 2 Toss in onion and fry until lightly golden.
  • 3 Pour in the water followed by garlic, cilantro, turmeric, and saffron water.
  • 4 Cover and simmer for 3 to 4 minutes, allowing the essence of the spices and herbs to mingle.
  • 5 Pour in the red wine or beer with the lemon juice. Stir.
  • 6 Cover and raise heat to medium-high and bring the sauce to boil.
  • 7 Reduce the heat to medium-low and simmer for 2 minutes.
  • 8 Toss in the shrimp, hot peppers or chili sauce if using and give them a turn in the sauce.
  • 9 Cook for three minutes over medium-low until the shrimp are just curled tender and turned pink.
  • 10 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!).

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