Shrimp Mozambique
Serves 2.
Ingredients:
12 ounces of frozen, raw, peeled shrimp
2 TB extra virgin olive oil
2 TB butter
4 garlic cloves, minced
2 TB fresh parsley, minced
1 packet of Goya Azafran
2/3 cup of Bud Light (yup, you read that right)
1 tsp of piri-piri pepper sauce. (If you can't find this, Franks's Red Hot or even Sriracha work)
1/4 tsp turmeric
juice of 1/2 a lemon
Directions:
1. Defrost the shrimp until cold water and drain. I pat mine with a paper towel to remove any extra water.
2. Melt the olive oil and butter in a skillet.
3. Add the onion, garlic, parsley and cook til the onion is translucent.
4. Add the Goya Azafran, turmeric, and piri-piri sauce. Stir and cook for about 2 minutes.
5. Add the bear, cover the skillet, lower the heat, and simmer over low for 4 minutes.
6. Add shrimp for just a minute or two. You don't want to overcook the shrimp.
7. Remove from heat and add the lemon juice.
8. Serve immediately over barley, brown rice, or kasha.
Ingredients:
12 ounces of frozen, raw, peeled shrimp
2 TB extra virgin olive oil
2 TB butter
4 garlic cloves, minced
2 TB fresh parsley, minced
1 packet of Goya Azafran
2/3 cup of Bud Light (yup, you read that right)
1 tsp of piri-piri pepper sauce. (If you can't find this, Franks's Red Hot or even Sriracha work)
1/4 tsp turmeric
juice of 1/2 a lemon
Directions:
1. Defrost the shrimp until cold water and drain. I pat mine with a paper towel to remove any extra water.
2. Melt the olive oil and butter in a skillet.
3. Add the onion, garlic, parsley and cook til the onion is translucent.
4. Add the Goya Azafran, turmeric, and piri-piri sauce. Stir and cook for about 2 minutes.
5. Add the bear, cover the skillet, lower the heat, and simmer over low for 4 minutes.
6. Add shrimp for just a minute or two. You don't want to overcook the shrimp.
7. Remove from heat and add the lemon juice.
8. Serve immediately over barley, brown rice, or kasha.