Pfunksfoolosophy

There is no seafood I love better than well prepared shrimp. Since I love it so, I have created a lot of recipes. This is one of the easiest and it’s inspired by a Portuguese dish known as “Shrimp Mozambique”.

2 lbs of medium or large shrimp,peeled & deveined  (you can leave the tails intact if you wish. I don’t)

7 medium to large cloves of garlic, finely chopped

1/4 bunch of flat leaf parsley (about 2 T) chopped

4 -5 T of chopped cilantro (remember that flat leaf parsley and cilantro look a LOT alike)

juice of 2 lemons

1/4 cup extra dry vermouth

Kosher salt

Freshly ground pepper

 4 T butter (or more to taste)

Olive oil (use the good stuff)

Saute the garlic in olive oil and butter over medium heat until fragrant (about 2 minutes) then add the shrimp and cook for a minute before adding the cilantro and lemon juice.

As the shrimp starts to turn pink, add the vermouth and cook an additional minute or two to let the alcohol cook off and then add the parsley  and salt and pepper to taste.

You should get a good amount of ‘pan squeezin’s’  as we call ‘em, so have plenty of crusty bread handy to sop it up.

Garnish with scallion  tops if you’re feeling especially creative.

You can make it a main dish by serving it over pasta or rice.

You can also serve it with french fries, which is sometimes how the Portuguese serve Mozambique.

Enjoy!

This entry was posted on Wednesday, June 13th, 2007 at 6:15 pm and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.