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 
• Butter, unsalted  ·  4 tablespoons 
• Pale Lager Beer  ·  12oz 
• Garlic, minced  ·  2 cloves 
• Onion, diced  ·  1 
• Herbie's Bay Leaves  ·  2 
• Hot Sauce  ·  2 tablespoons 
• Herbie's Portuguese Seasoning  ·  3 tablespoons 
• Williamson Wines Extra Virgin Olive Oil  ·  1/4 cup 
• Lemon, cut into wedges  ·  1 
• Cilantro, chopped  ·  2 tablespoons 

Instructions

Add the shrimp to a medium bowl then season with 2 tablespoons of Herbie's Portuguese Seasoning toss until fully coated and reserve.

Melt 3 tablespoons of butter in a large skillet over medium heat. Add the garlic and onion and cook until softened and aromatic. Cook until translucent. Add the bay leaves and hot sauce.

Pour in the lager and simmer for 3–5 minutes to reduce slightly. Slowly stir in the Williamson Wines Extra Virgin Olive Oil, reduce the heat to low and cook for another 3 minutes.

Add the shrimp, season liberally with salt, pepper, and one more tablespoon of the Portuguese Seasoning. Turn once and remove from the heat as soon as both sides are pink and the shrimp are opaque.

Turn the heat down to medium low and fold in the last tablespoon of butter. Stir in the fresh cilantro and a squeeze of lemon juice. Remove from the heat and let the shrimp absorb the sauce.

We like to serve this with a toasted baguette or over rice.

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.