Shrimp Mozambique
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
Wash/rinse the shrimp thoroughly and then dry using a paper towel. In a large bowl, season the shrimp with dry seasonings: Herbie’s Portuguese Seasoning, kosher salt and black pepper.
Drizzle the shrimp with a tablespoon of the Williamson Wines Extra Virgin Olive Oil, and toss gently. Cover the bowl with plastic wrap and let it sit in the refrigerator for 1-4 hours, or overnight.
Melt the butter in a dutch oven over medium heat. Add the minced garlic and onions and cook them until fragrant. Add the bay leaves and stir in the hot sauce.
Add the lager beer to the pan and let cook over medium heat for 3-5 minutes. The liquid will reduce in volume slightly then add the remaining olive oil in a slow and steady stream while stirring constantly. Turn the flame down low and cook for another 3 minutes.
Add the shrimp and watch the color closely as it cooks. Flip them once the sides facing up turn pink then turn the flame off as soon as the shrimp turns pink on both sides.
Add a squeeze of 1 lemon wedge and stir in the chopped cilantro. Give the shrimp and sauce a final stir. Cover and let sit for a few minutes to allow the flavors to settle.
Present the shrimp on a platter, or on individual plates over rice.
