| Prep Time: 10 mins
| Cook Time: 15 mins
| Total Time: 25 mins
You may need: Dried Garlic Powder
Portugal's history is married to the sea. Known for its early explorers who navigated far away continents, modern Portugal is shaped by the exotic goods, foods, and spices traders brought back over centuries. This recipe, called Shrimp Mozambique, is a favorite in Portugal and inspired by the flavors of Mozambique, a former African colony. Shrimp is cooked in garlic butter, and layers of flavor develop with our spices and finished with a kiss of acidity from lemon. Rich and tangy, this dish is delicious with rice or crusted bread.
Our Azorean Açaflor (‘AH-sa-flor’) blend is made with safflower, paprika, lemon peel, black pepper, and garlic. One of the oldest recorded spices, safflower was found in ancient Egyptian tombs and also used as a dye for royal wardrobes. Safflower provides a red color, subtle taste, and a lovely aroma that is suggestive of a sweet, chocolatey, tobacco. Use Azorean Açaflor spice blend to add flavor to sautés, soups, stews, rice, or grain dishes.
1 lb. raw shrimp, peeled and deveined
1 Tbsp olive oil
1 medium yellow onion, chopped
4 cloves garlic, diced
1.5 Tbsp Piquant Post Azorean Açaflor spice
1/2 tsp red pepper flakes
1/2 tsp Kosher salt
1 cup dry white wine
1/2 lemon, juiced
2 Tbsp butter
3 Tbsp parsley, chopped
3-4 cups cooked rice
Need to save time? You can use shell-on shrimp in this recipe and peel them while you eat.
We like buying individually quick frozen shrimp and keeping a bag of them in the freezer for quick 'n easy meals like this one.
The texture and quality is consistently great because they are frozen just after harvest. You can defrost these shrimp in about 10 minutes by running cold water over them in a colander or soaking them in a bowl of cold water.
Dry the shrimp with paper towels before cooking.
Cook rice according to package. Heat a large pan or skillet on Med-High and add olive oil. Stir fry garlic and onions for 2-3 minutes. Add Azorean Açaflor spice, red pepper flakes, and salt. Stir fry for another 1-2 minutes or until fragrant.
Add the white wine and lemon juice. Bring to a low boil, then reduce heat to Med-Low to simmer for about 3-4 minutes to reduce.
Add shrimp and cook about 1-2 minutes per side, until pink. Add in butter, melt, and stir, cooking 1 more minute.
Serve over rice and garnish with chopped parsley and extra lemon wedges.
Looking for a veg alternative to use the Azorean Açaflor blend? Try our vegan Arroz a Valençiana recipe for a Portuguese spin on a Spanish classic.
Try this spice blend with a Portuguese-style Chicken with Rice recipe. Add the Açaflor blend in step 3.
Try making a classic Portuguese Fish Stew called Caldeirada with the Azorean Açaflor spice. Use 1.5 -2 Tbsp in the dish.
Try our Portuguese Cod with Fideos (noodles) recipe for an easy, tasty seafood recipe.
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