Sahni's mozambique shrimp peri-peri
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Large shrimp, deveined, peeled (leave tail) |
| 1 | teaspoon | Ground cumin |
| 1 | tablespoon | Lemon juice |
| 3 | tablespoons | Sweet butter or peanut oil |
| 1 | small | Red onion, peeled & minced |
| 2 | teaspoons | Minced garlic |
| 2 | teaspoons | Peri-peri chili paste OR |
| 2 | teaspoons | Minced fresh chili peppers |
| 2 | mediums | Tomatoes, minced or pureed, with skins |
| 1 | teaspoon | Lemon thyme OR |
| ½ | teaspoon | Thyme plus |
| ½ | teaspoon | Lemon zest |
| 1 | tablespoon | Finely chopped parsley |
| 2 | teaspoons | Good-quality paprika |
| ½ | cup | Chicken stock or water |
| Kosher salt to taste | ||
| Cooked white rice | ||
Directions
Peri-peri is available at stores selling South American groceries.
Place shrimp in bowl. Mix with cumin and lemon juice. Heat 1 tablespoon butter or oil in large skillet over medium-high heat. Add shrimp. Toss and stir until cooked. Remove shrimp to plate.
Add remaining 2 tablespoons oil along with onions and garlic. Cook 4 minutes, or until onions are soft and begin to brown. Add chilies, tomatoes, lemon thyme, parsley, paprika and stock.
Cook until tomatoes are soft and sauce thickens. Return shrimp to sauce and cook until heated through. Add salt and serve over rice.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95