Secrets, especially with cooking, are best shared so that the cuisine lives on.
Shrimp Mozambique and Grits with Grated Manchego
Okay so I had to do a little research on this shrimp Mozambique because I did not know the least bit of Mozambique’s history or if I did it didn’t stick in my mind. So I’m reading this recipe and came away with a bit of trivia from a wee bit of research “The area was explored by Vasco da Gama in 1498 and colonized by Portugal in 1505.” Enough information to solve the mystery of the shrimp dish steeped in Portuguese food history, literally a bowl of love for shrimp lovers that varies only slightly from cook to cook depending on the available ingredients one of which I did not have, “annatto”, but quickly discovered suitable substitutes and a special beer wasn’t necessary according to many other recipes as white or red wine would do for the recipe I would be inclined to go with a white wine.
One recipe suggested rice to go with the shrimp, some suggested nothing but crusty bread to dip into the broth, I had glass containers of grits staring at me and knew that Michael would like that for sure, not your usual shrimp and grits will be on his plate tonight.
Grits with a bit of green pepper, shallot, a touch of pimentón and finally grated Manchego cheese, kisses from Portugal’s Spanish neighbors.
2 pounds of peeled, deveined, tail intact shrimp (16-20) season with salt & pepper and pimentón
*Briefly toast spices and set aside – 1 teaspoon dried oregano, 1 teaspoon annatto or saffron, 1 teaspoon ground coriander, 1 teaspoon ground cumin.
*Sauté, (medium-high) shrimp in 1 tablespoon EVOO and 2 tablespoons unsalted butter, turning once until shrimp turns pink, remove shrimp and place in a bowl or plate until time to add back to the pan. Add 1 tablespoon butter to the pan and sauté 1 medium finely diced onion or 2 large shallots and 4 cloves minced garlic, stirring until softened. Add spices and cook for another minute or so, add 1-12 ounce bottle of beer or white wine and bring to a boil; cook until reduced by half a slightly thickened. Add shrimp back to the sauce, heath through, season with salt and pepper. Garnishes for shrimp chopped green onions, fresh cilantro or parsley, lemon wedges, and put hot sauce on the table for those that might like a little heat to their shrimp.
*Toast spices – optional
*Use a large sauté pan or sauté shrimp in batches
Pimentón Smoked Spanish paprika