Shrimp Mozambique

With Manny Lapa

One of the most popular Portuguese appetizers, this recipe is derived from the spices of Portugal’s’ former colony in Africa. You will see many variations of this recipe online, but Manny Lapa of the Azorean Restaurant shows you how to prepare it the Portuguese way, which is how it is meant to taste.

One of the important ingredients used here are red hot pepper fingers. They are used both chopped and crushed. The other ingredient is red pepper paste. All of this red pepper is where the recipe gets most of its’ color and taste. Most of the heat comes from adding some hot sauce, which you can control to your own taste buds.

This dish makes a perfect appetizer or dinner. As a dinner it is often served with rice and vegetable, but whether it is an appetizer or dinner you will want to have fresh bread to soak up the delicious sauce.

Ingredients

1 pound of shrimp (U 12 suggested) (Note: the 12 represents the number of shrimp per pound, which means that these are fairly large size)
1 tablespoon crushed garlic
1 tablespoon hot red pepper fingers, chopped
1 teaspoon hot red pepper finger paste
1 teaspoon Hot Sauce
1/2 cup white wine
Fresh lemon juice (juice from 1/4 of fresh lemon)
1 teaspoon roasted red pepper paste
1 teaspoon butter

Instructions

1. Prepare the shrimp by holding each one in one hand and straightening it out, then slice along the back of their spine and clean.
2. Heat sauté pan and add olive oil. Add shrimp and begin to cook, turning as one side becomes pink. From this point on cook slowly over low to medium heat being careful not to over cook the shrimp.
3. Add garlic and let cook another minute.
4. As the pan heats, add chopped hot pepper fingers; and then pepper finger paste; hot sauce; lemon juice; and white wine.
5. After heating a little more, add roasted red pepper paste and finish with the butter.

Serve with rice and vegetable of your choice, such as asparagus. This dish can also be served as an appetizer with fresh bread to help soak up the sauce.

Recipe courtesy of Manny Lapa, Azorean Restaurant, 2010.

Manny Lapa has been working in restaurants since he was fourteen years old when he moved to Lowell, MA. After having worked in almost every style of food he finally found his true calling as General Manager and Chef at The Azorean Restaurant, named after his birthplace.