Shrimp Mozambique

Name: Shrimp Mozambique
Total time: 30 s
Yield: 10
Ingredients: Vegetable oil -- 2 Tbsp.; Shrimp medium peel-on -- 3 lb; Salt -- to taste; Pepper -- to taste; Yellow onion diced ¼’’ -- 1 each; Garlic minced -- 2 Tbsp.; Ground turmeric -- 1 1/2 tsp.; Red pepper flakes -- 1/2 tsp.; Cumin seed -- 2 tsp.; Saffron bloomed in hot water -- 1 tsp.; White wine -- 1/2 cup; Sherry vinegar -- 2 Tbsp.; Minor‘s GreenLeaf Basil Pesto Gluten Free -- 3/4 cup

Preparation time
30 min
Difficulty Easy
Number of servings
10

Ingredients

Vegetable oil -- 2 Tbsp.
Shrimp, medium, peel-on -- 3 lb
Salt -- to taste
Pepper -- to taste
Yellow onion, diced ¼’’ -- 1 each
Garlic, minced -- 2 Tbsp.
Ground turmeric -- 1 1/2 tsp.
Red pepper flakes -- 1/2 tsp.
Cumin seed -- 2 tsp.
Saffron, bloomed in hot water -- 1 tsp.
White wine -- 1/2 cup
Sherry vinegar -- 2 Tbsp.
Minor‘s GreenLeaf Basil Pesto Gluten Free -- 3/4 cup

Preparation

1

In a sauté pan over medium-high heat, heat oil until it reaches a light smoke. Season shrimp with salt and pepper, add and cook until shrimp are fully cooked. Reserve to plate.
2

In the same sauté pan, heat onion and garlic. Cook until onion is translucent.
3

Add the turmeric, red pepper flakes, and cumin seed to the onion and garlic mixture and cook for about 1 minute, until fragrant.
4

Add saffron to the pan.
5

Deglaze the onion and spice mixture with white wine. Stir in the sherry vinegar.
6

Return the cooked shrimp to the mixture, and heat through. Add basil pesto and fold to combine.

Serving Suggestions/Variations

Serve with crusty bread.

Components

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