Appetizer/Small Plates Entrées

Shrimp Mozambique

  • 0:30 TIME
  • 10 portions



Vegetable oil2 Tbsp.

Shrimp, medium, peel-on

3 lb


to taste

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



  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.