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Shrimp Mozambique

Can be served as an appetizer or main dish. When serving as a main dish I serve the shrimp over a bed of rice.

Prep
Cook
Serves 4people
Ingredients
4
tbsp butter
2
tbsp of olive oil
2
sweet onions, chopped
1
cup of water
8
garlic cloves, chopped
4
tbsp chopped flat leaf parsley
2
envelop packets of Goya saffron seasoning "Sazon Goya con Azafran"
1 1/2
cups white wine, +/- depending on how much sauce you would like (you can also substitute with beer)
Juice of 1 lemon
Salt & Pepper to taste
1-2
tsp hot crushed peppers (or a generous pinch of dried red pepper)
2
lb of Shrimp, peeled and de-veined
Directions
1.
Using a 3 quart pot or larger skillet melt butter over medium-low heat, add the olive oil, and saute the onions until they turn
2.
In a separate bowl, dissolve saffron packet with a cup of water. Pour mixture into skillet followed by garlic, crushed red pepper, parsley, salt and pepper. Cover and simmer for 4 minutes, allowing the spices and herbs to blend together.
3.
Pour in the white wine, and squeeze in the fresh lemon juice. Stir. Cover and raise heat to medium-high and bring sauce to a boil for a few minutes.
4.
Toss in the shrimp and cook for 3 minutes over medium-low until shrimp are just curled tender and have turned pink.
5.
Spoon the shrimp into bowls and serve with plenty bread to dip into the sauce!

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