Gambas (Shrimp) Mozambique
- Preparing Time: 25 minutes
- Total Time: 25 minutes
- Served Person: 4
- 3 tablespoons butter
- 3 tablespoons olive oil
- sea salt
- 1 cup coconut milk
- 1/2 cup onion diced
- 1/2 cup beer
- 4 tablespoons fresh cilantro chopped
- 4 teaspoons garlic chopped
- 1 pound shrimp large, shell on
- 2 teaspoons sazon with cilantro (also spelled sason) with cilantro
- tabasco to taste- or another vinegar-based hot sauce
- 1 each lemon large, juiced
- crusty bread for appetizer or
- cooked rice for main dish
- Carbohydrate 108.707362104538 g
- Cholesterol 487.562444606924 mg
- Fat 101.476198017144 g
- Fiber 1.33479994571209 g
- Protein 93.551722958398 g
- Saturated Fat 63.1646490440486 g
- Serving Size 1 1 Serving (1251g)
- Sodium 1451.47287783676 mg
- Sugar 107.372562158826 g
- Trans Fat 5.90670228571218 g
- Calories 1703 calories
Shrimp- for appetizer shell and de-vein but can leave the tail on. For main dish- shell and de-vein. Heat a skillet over medium-high heat until hot and add the oil. Stir in the chopped garlic and diced onion and cook until aromatic, 1 to 1½ minutes. Add the beer, Sazon, butter, a few dashes of hot sauce (or to taste), lemon juice and coconut milk. Bring to a simmer, stirring. Simmer until slightly thickened. Add and poach the shrimp in sauce, stirring occasionally, until the shrimp are just cooked through, 2 to 4 minutes. Don't overcook!. Taste and season with a pinch of salt if needed. Sprinkle with the cilantro For a tapas/appetizer- Divide the shrimp and sauce in 4 wide, shallow bowls, and sprinkle over the cilantro. Serve immediately with crusty bread. For a main dish- Serves 2 over hot, cooked rice. I will be trying this one without the beer and using shrimp stock or clam juice for those who cannot/ do not want to have the alcohol.
