Shrimp Mozambique

Garlicky, spicy, and simple to prepare, this Portuguese favorite is popular for a reason! Using shell-on shrimp is traditional, but shelled shrimp are easier to eat – the choice is yours (I used both). Serve this dish with crusty bread for a satisfying dinner. Enjoy!

Ingredients (Serves 4 with leftovers)

1 1/2 pounds shrimp (thawed if frozen)

1 pound frozen mussels in tomato garlic sauce (see photo below)

2 tablespoons butter

1/2 cup diced onion

4 large garlic cloves, minced

1 teaspoon ground turmeric

1/2 teaspoon saffron

1/4 cup pale ale beer

1 tablespoon sriracha sauce

2 cups peeled, diced potato

1/4 cup fresh cilantro, chopped

1/4 fresh lemon

Directions

Step 1) In a medium saucepan, boil diced potatoes in water until fork tender, approximately 8 minutes. Drain and set aside. Keep covered.

Step 2) In a large skillet, saute onion in butter over low heat for 5 minutes. Add frozen mussels and cook over low-medium heat, covered, for 5 more minutes.

Step 3) Add garlic, turmeric, saffron, beer, sriracha sauce, and shrimp. Saute over medium heat, stirring frequently, for 5 minutes or until all shrimp are cooked through. Shrimp should be pink, not opaque.

Step 4) Remove from heat. Gently stir in cooked, diced potato. Squeeze juice from 1/4 fresh lemon over shrimp and potato mixture. Garnish with cilantro. Serve immediately!