How to Make Shrimp Mozambique! Quick, amazing version of this Portuguese classic recipe!
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- Check out our new, improved version of this classic recipe here -
• How to Make Shrimp Moz...
Welcome to Nidia and Duane's kitchen! Today I will show you how to make my "family/friend famous" shrimp mozambique. In fact I will show you how to "mozambique" anything, including linguica/chourico, chicken, pork or fish. It's all in the sauce!
Recipe below if for 1 lb shrimp, chicken, pork or sausage (linguica or chourico) - modifications welcome, and don't be afraid to play with the recipe until it tastes perfect for YOU!
Ingredients
1 lb raw, peeled and deveined shrimp
1 stick butter (use only 2/3 stick for linguica or chourico version)
4-5 packs of Goya Seasoning (with culantro and achiote)
3-4 Tbsp Minced Garlic
1/2-2/3 cup lemon juice concentrate
Frank's RedHot Sauce to taste
Make sure to have lots of crusty Portuguese pop rolls for dipping!
Lots more Portuguese-Inspired recipes on our channel! Check them out!
ALSO - link below will take you to our latest video showing you how to make this fantastic version of shrimp mozambique.
• How to Make Shrimp Moz...
THIS!! is the way I remember it being made... And THATS what I been looking for... Thanks
Thanks! Give it a try and let us know what you think! Thanks for watching!
I'd be more than happy to just have spaghetti with the Mozambique sauce... 🍝
I love that too! If you want to make the best mozambique spaghetti sauce, use this recipe then add a little bit of flour or cornstarch to a few tablespoons of water then add to the sauce to thicken. It will beautifully coat the pasta!
Excellent version of this recipe!
Thank you!
Trying this out tomorrow! Looks great!
Awesome! This is a very early video, we recently put up another, improved video of this same dish. If you make it, let me know what you think! Thanks for watching, and check out some of our other recipes on the channel!
Yummmm! I make it pretty much the same but I usually add some beer or vinho verde and pimenta moida, a lil portuguese Salio olive oil. Zest and juice of a whole lemon. A whole bunch of parsley chopped fine. Place it over some yellow rice on a beautiful platter. I forgot the name, it comes in a yellow bag, by Vigo i think. Then i sprinkle some peas all around the edge to border it, just so theres a lil veg in there. Ive got to make some this week now mmm
That sounds great! I sometimes add the beer or wine, but haven't tried using the pimenta moida. I'm going to try that, I love that pepper on anything!
I will be making this soon. It looks delicious.
Recipe to die for, my favorite! Thanks for watching!
I make it the same way but use fresh lemons (3) 3 pkgs Goya, I used to use franks ( 1/2 )bottle but I found Chrystal hot sauce has a better flavor. Great recipe I've making that for 30 years
We also love Crystal! We buy it off Amazon!
Nice Job!
Thanks!
Looks delicious!
Thank You! Give it a try and let us know what you thought!
This looks delicious
Thanks! This is one of our favorite recipes! Thanks for watching!
Got it! How much linguica should I use?
Two packages.... Or mix 1 lb shrimp with 1 lb linguica for a duo of Mozambique!
You look so familiar did you go to Dartmouth middle school? No restaurant with make it better.
Hi Lizette, yes, I did go to Dartmouth Middle School and to Dartmouth High School!! I doubt you knew any other Nidia's, right? I guess I am her... What was your last name back then? I have a good memory, I must remember you too!
The audio is all out of synch. Can it be fixed ?
You know, I just watched it and you are right. The audio is way off. I believe I can try to re-edit to fix, but if not, I think I will need to re-record this recipe. Thanks for taking the time to let us know!
Check our channel for newly filmed and published version of Shrimp Mozambique!
Looks good, but next time please use real lemon and settle for piripiri hot sauce not Franks....this is a Portuguese dish we would hope.
LOL... Will do! It's been a while since I changed this one up! Thanks for watching!!
Also olive oil at the start, butter later