Shrimp Mozambique

These succulent, garlicky shrimp simmer briefly in a lively sauce of Portuguese spices, pale lager, butter, lemon and hot sauce. Ready in about 30 minutes after marinating, Shrimp Mozambique is perfect for an easy dinner or a spirited seafood feast with friends.

Ingredients

• Shrimp, peeled and tails removed  ·  2 pounds 
• Pale Lager Beer  ·  12oz 
• Butter, unsalted  ·  2 tablespoons 
• Garlic, minced  ·  2 cloves 
• Onion, diced  ·  1 
• Herbie's Portuguese Seasoning  ·  2 tablespoons 
• Herbie's Bay Leaves  ·  2 
• Hot Sauce  ·  2 tablespoons 
• Williamson Wines Extra Virgin Olive Oil  ·  1/4 cup 
• Lemon, cut into wedges  ·  1 
• Cilantro, chopped  ·  2 tablespoons 

Instructions

Rinse the shrimp and pat completely dry. Season with Herbie’s Portuguese Seasoning, salt and black pepper. Drizzle with 1 tablespoon Williamson Wines Extra Virgin Olive Oil, toss well and refrigerate for 1–4 hours, or overnight.

Melt the butter in a Dutch oven over medium heat. Add the garlic and onion and cook until softened and aromatic. Add the bay leaves and hot sauce.

Pour in the lager and simmer for 3–5 minutes to reduce slightly. Slowly stir in the remaining olive oil, reduce the heat to low and cook for another 3 minutes.

Add the shrimp and cook just until they begin turning pink. Turn once and remove from the heat as soon as both sides are pink and the shrimp are opaque.

Squeeze in a lemon wedge and stir through the fresh cilantro. Cover and rest for a few minutes before serving.

Jenny's Tip: - Serve over rice to capture every drop of the buttery, spicy beer sauce, with lemon wedges alongside. A crisp Williamson Sauvignon Blanc makes a refreshing partner for the garlic, citrus and gentle heat.