Shrimp Mozambique

americastestkitchen.com

ChristinaU

subheading: Sauce:

2 tablespoons Frank's RedHot Original Cayenne Pepper Sauce

2 tablespoons extra-virgin olive oil

2 tablespoons water

¼ slice hearty white sandwich bread, torn into small pieces

1 tablespoon chopped fresh parsley

2 garlic cloves, chopped

2 teaspoons paprika

½ teaspoon pepper

subheading: Shrimp:

2 pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed

Salt and pepper

1 tablespoon extra-virgin olive oil

½ cup finely chopped onion

3 garlic cloves, sliced thin

1 cup dry white wine

2 tablespoons unsalted butter, cut into 2 pieces

2 tablespoons chopped fresh parsley

note: BEFORE YOU BEGIN

We prefer untreated shrimp—those without added sodium or preservatives such as sodium tripolyphosphate. Most frozen E-Z peel shrimp have been treated (the ingredient list should tell you). If you're using treated shrimp, do not sprinkle the shrimp with salt in step 2. We developed this recipe with Frank's RedHot Original Cayenne Pepper Sauce, which is similar to the piri-piri sauce called for in the traditional recipe. Serve with crusty bread or over white rice. We prefer untreated shrimp-those without added sodium or preservatives such as sodium tripolyphosphate. Most frozen E-Z peel shrimp have been treated (the ingredient list should tell you). If you're using treated shrimp, do not sprinkle the shrimp with salt in step 2. We developed this recipe with Frank's RedHot Original Cayenne Pepper Sauce, which is similar to the piri-piri sauce called for in the traditional recipe. Serve with crusty bread or over white rice.

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