1/4 CUP OLIVE OIL
1/2 STICK BUTTER
1 FINELY CHOPPED ONION
3/4 CAN BEER
3 TEA. MINCED GARLIC
3 TEA. CRUSHED RED PEPPER [ WET ]
1 TEA. PARSLEY
7 TO 10 DROPS TABASCO
2 PACKETS AZAFRAN (we used a pinch of Saffron)
SALT AND PEPPER
1 CUP RICE [ COOK AS DIRECTED]
24 MED. SIZE SHRIMP [RAW] this will feed 3

IN SMALL BOWL PUT GARLIC, PARSLEY, S & P, TABASCO, RED PEPPER, AZASFRAN, PUT ASIDE.

IN LARGE FRYING PAN [ WITH COVER] HEAT OIL AND BUTTER ADD ONION, COOK FOR 5 MIN.

ON MED. HEAT, ADD ingredients. OF BOWL, COOK FOR 2 MIN.

ADD BEER COVER AND COOK FOR 3 MIN.



ADD SHRIMP, COVER AND COOK SHRIMP 3 MIN. ON EACH SIDE.



POUR OVER RICE.

Despite the name, azafran is not the same as saffron, which is an expensive spice derived from the crocus plant in the iris family. (Saffron can be substituted for azafran, though: use 1 pinch of saffran for 2 tablespoons of azafran). Azafran is commonly sold in Latin American markets and specialty herb stores. It can also be ordered by mail. It is best stored in a cool dark place and will last several months in a sealed plastic or glass container. From "Native American Cooking," by Lois Ellen Frank

Original Recipe from: http://www.portuguese-recipes.com/Shrimp%20Mozambique%20Recipe.htm

OUR Rating:
Groceries expense not bad (shrimp mostly, would suggest not using Saffron/Azafran for cost reasons)
Would also suggest using small shrimp to make more even with the rice.
Easy to make.

Would we make again?
Sure.