Search Posts
Recent Posts
- RI Veterans: Did you know? 25.04.24 (100th for Louis Dolce, events, resources) – John A. Cianci April 25, 2024
- Business Beat: Bad Mouth Bikes takes home 3 national awards April 25, 2024
- Rhode Island Weather for April 25, 2024 – John Donnelly April 25, 2024
- We Cook! Mill’s Tavern’s Cajun North Atlantic Swordfish, Mango Salsa, Cilantro Citrus Aioli April 25, 2024
- The Light Foundation & RI DEM’s 4th Annual Mentored Youth Turkey Hunt a success April 25, 2024
Categories
Subscribe!
Thanks for subscribing! Please check your email for further instructions.
Your Recipe, Today – Shrimp Mozambique
By Anthony Salemme, contributing chef
I usually keep a bag of frozen shrimp on hand, sometimes two, if they are having a sale on them. This is a quick easy Portuguese take on a Scampi and it comes together in under 30 minutes.
Serves 4
31- 40 count bag of Medium or Large Shrimp (thawed, deveined & peeled)
6 cloves garlic minced
2 red bell peppers sliced
1 1/2 sticks unsalted butter
2 packs Goya Sazon
8 oz white wine or beer
1 lemon juiced
2 Tablespoons parsley chopped
2 tablespoons hot pepper sauce
Pat dry your shrimp to remove excess moisture
In a large sauté pan place your butter in to melt on medium heat until almost brown.
Sauté the garlic in the butter. Add Goya Sazon.
Place the shrimp in the pan with the sautéed garlic, add peppers, and then add the wine or beer.
Add lemon juice, parsley, and hot pepper sauce (add as much heat as you like).
Serve over rice or French Fries.