Portuguese Shrimp Mozambique

Mozambique and Southern African foods are largely influenced by the wonderful spices and flavors of Portugal, and Shrimp Mozambique is one of the more popular Portuguese style seafood dishes that have become a home favourite. This is also one of my personal favourite seafood dishes.
Credit goes to Chop Onions Boil Water for this wonderful recipe.

Shrimp Mozambique
15 to 20 saffron threads
1/4 cup of water
1/4 cup of Portuguese olive oil
2 lbs. shrimp (uncooked, shell on)
10 cloves of garlic (coarsely chopped)
1/2 bottle dry white wine (Portuguese vinho verde is EXCELLENT for this dish)
1 tsp. colorau (colorau is Portuguese paprika. You can substitute sweet Spanish paprika or regular paprika in that order)
2 Tbs hot crushed pepper (the red wet kind)
How ever many dashes of Portuguese piri-piri you like (recipe below) or your favorite red hot sauce (Frank's© or Tabasco©).
2-3 Goya® seasoning packets (seafood type)
Juice from one lemon
1 stick of butter
1/2 cup fresh parsley (chopped, loosely packed)
Salt and pepper to taste
A good crusty bread or some rice

Put the saffron in the water and let steep overnight.

Place a deep saucepan on medium-high heat, when the pan warms, add the olive oil. When oil begins to shimmer add the shrimp and sauté until they just turn pink.

Remove them from the pan with a slotted spoon and keep the juices and oil in the pan. Put the shrimp aside and keep them warm.

Add the garlic to the pan and sauté for 2-3 minutes. DO NOT BROWN OR BURN THE GARLIC IT WILL GET BITTER.

Add the saffron and water, wine, paprika, crushed pepper, hot sauce, Goya seasoning and lemon juice. Bring this mixture to a boil, adjust to a lively simmer and allow it to reduce and thicken slightly.

Return the shrimp to the pan and continue simmering, stirring frequently for about 2-3 minutes.

Add the butter to the pan stirring frequently. Once butter melts, stir one more time, remove from heat and adjust salt and pepper to taste.

Garnish well with chopped parsley and serve over rice or by itself with a good crusty bread for dipping in the sauce which you will want to do again and again and again.

Piri-Piri Sauce

2 to 6 hot chili peppers (like Thai bird's eye or Szechuan peppers)*
1 pinch red pepper flakes
1 tsp of coarse sea salt
1 cup Portuguese olive oil
1/3 cup cider vinegar

De-stem but do not de-seed the peppers and then chop them coarsely (Wash your hands afterward and be careful not to touch your eyes fool!).

Combine the chopped peppers, red pepper flakes, salt, oil and vinegar in a bowl and mix together well. Then transfer to a suitable vinegar dispenser jar and allow to steep for a day or two.

Shake well before use.

Piri-Piri is great on a lot of different foods. Even shrimp that has been simply sauteed, broiled or boiled.
*If you want a mild sauce use less, if you want a fiery sauce use more.

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