This classic Portuguese dish gets a twist from an inspiration during a late night chompfest. Our niece Sydney makes what might be the best Shrimp Mozambique ever.
Link to buy some of the ingredients if you can't find them:
Goya Sazon Cilantro and Achiote - https://amzn.to/2Gl8Bv8 (affiliate)
Piri Piri sauce - https://amzn.to/2uAICKP (affiliate)
Ingredients:
12 oz. Bottle of pilsner or weak IPA
1/4 cup Piri Piri type hot sauce
12-15 cloves of garlic
3/4 cup of milk
2 packets of Goya Sazon
1/4 pound (1 Stick) of Butter
2-3 oz of cream cheese
2 lbs US produced shrimp peeled and deveined
1 lb of pasta or a head of cauliflower
Recipe:
Start by boiling 12 cups of water with 2 tbls of salt
Melt the butter in the pan over high heat
Crush of minced the garlic and add it to the butter
Add the cream cheese and move it around to melt
(You can cut the butter and cream cheese first to help them melt faster)
Once the shrimp is mostly cooked, about 5 minutes, add the milk, Sazon, the bottle of beer and the hot sauce.
Add the pasta to the water and cook for about 7 minutes.
Mix the pasta directly in the pan with the shrimp and top with dried or fresh parsley flakes
Serve and enjoy!