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Shrimp Mozambique

This shrimp Mozambique recipe was passed down from my grandma and is frequently made in our Portuguese culture. Variations include adding other seafood, such as clams, mussels or scallops. I've also made it with chicken since my kids will not eat seafood. —Christina Souza, Brooksville, Florida
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    6 servings

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 6 garlic cloves, minced
  • 2 pounds uncooked shell-on shrimp (16-20 per pound)
  • 2 Goya Sazon with coriander and annatto
  • 2 teaspoons garlic salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1 bottle (12 ounces) beer or 1-1/2 cups chicken broth
  • 1 teaspoon lemon juice
  • 1/4 cup ketchup
  • 3 tablespoons chopped fresh parsley
  • Hot cooked rice

Directions

  • In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and shrimp; cook 1 minute longer. Stir in seasonings. Add beer and lemon juice; bring to a boil. Reduce heat. Simmer, uncovered, until shrimp turn pink, 10-15 minutes. Stir in ketchup and parsley; discard bay leaf. Serve with rice.
Nutrition Facts
1 serving: 223 calories, 9g fat (1g saturated fat), 184mg cholesterol, 1190mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 25g protein.

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