Shrimp Mozambique

Name: Shrimp Mozambique
Ingredients: 1/3 c. olive oil; 2 tsp. butter; 3 cloves minced garlic; 1/4 c. chopped parsley; 2 to 3 Goya chili peppers; 1 pinch Assafroa or saffron*; 1 lb. medium-large shrimp, peeled and deveined; juice of 1/2 orange; 1/4 c. dry white wine

9 ingredients

5 steps

Ingredients

1/3 c. olive oil
2 tsp. butter
3 cloves minced garlic
1/4 c. chopped parsley
2 to 3 Goya chili peppers
1 pinch Assafroa or saffron*
1 lb. medium-large shrimp, peeled and deveined
juice of 1/2 orange
1/4 c. dry white wine

Directions

1

In a large, heavy skillet combine oil, butter, garlic, parsley, chili peppers and Assafroa over high heat until butter melts and garlic sizzles.
2

Add shrimp and stir briskly until nearly done.
3

Add juice and wine; toss a few more times and remove from heat.
4

Drizzle pan sauces over 3 to 4 shrimp in a shallow dish and serve with fresh Portuguese bread for dipping and a crisp, new white wine.
5

(This recipe also works very well substituting fresh, whole, scrubbed littlenecks for the shrimp.)