Roberto's gambas Mozambique from Espana Restaurant
Roberto's gambas Mozambique from Espana Restaurant
Rating: (1 rated)
Recipe Yield: Total time: 25 minutes | Serves 2
3 tablespoons olive oil 2 heaping teaspoons chopped garlic 1/4 cup diced onion 16 to 20 large shell-on shrimp (21- to 25-count per pound) 1/4 cup beer 1 teaspoon Sazon (also spelled Sason) with cilantro, a prepared Latin spice blend (a similar Latin spice blend may be substituted) 2 tablespoons butter Tabasco, or another vinegar-based hot sauce, to taste Juice of 1 lemon 1/2 cup coconut milk Sea salt 2 tablespoons chopped fresh cilantro

Step 1 Heat a medium 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 1 1/2 minutes. Stir in the shrimp, then add the beer, Sazon, butter, a few dashes of hot sauce (or to taste), lemon juice and coconut milk. Poach the shrimp in sauce, stirring occasionally, until the shrimp are cooked through, 2 to 4 minutes. Taste and season with a pinch of salt, or as desired. Divide the shrimp and sauce in two wide, shallow bowls, and sprinkle over the cilantro. Serve immediately.

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