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