Sorry, you need to enable JavaScript to visit this website.

Shrimp Mozambique

  • 30 min
  • Easy
  • 10
  • 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