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This recipe for SHRIMP MOZAMBIQUE, by , is from Equity, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heidi Mendonca
Added: Tuesday, September 25, 2007


Ĺ Stick butter
2 heaping tbsp. crushed jar or fresh garlic
2 tbsp. olive oil
1 can of beer
1 Chicken bouillon cube
2-3 packets of Goya seasoning (orange and yellow box/Coriander Annatto or Sazon)
Parsley Hot sauce to desired taste
1 tbsp. of flour
Portuguese black olives (optional for garnish)
2 lbs. of medium to large shrimp
Rice (serve on)

Shell and wash shrimp.

Combine 1/2 stick of butter, 2 tbsp. of garlic, and 2 tbsp. olive oil in a large frying pan. Brown garlic on low heat. Add Shrimp and cook for 15-20 minutes. Shrimp is done when pink, donít over cook.

Slowly add 1 can of beer, 1 chicken bouillon cube, 2-3 packets of Goya seasoning, parsley, hot sauce, and 1 tbsp of flour.

Simmer for approx. 20 Minutes

Serve with rice and garnish with Portuguese black olives.




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