Could we create a pantry version of this saucy, spicy Portuguese American dish without a key ingredient?
Why This Recipe Works
Shrimp Mozambique is a bracing dish of shrimp bathed in a buttery, garlicky, peppery sauce (think spicy shrimp scampi) with roots in Portugal's history in southeast Africa, where Portuguese colonists cultivated the piri-piri pepper that traditionally gives this dish its heat. We wanted our version to come together quickly and have all the character and flavor of the original. As a stand-in for the hard-to-find piri-piri pepper, we turned to our favorite all-purpose hot sauce, Frank's RedHot Original Cayenne Pepper Sauce. Like many of the imported piri-piri sauces we tried, this cayenne pepper sauce is a puree of peppers, salt, vinegar, and oil. To give it the body and balance of those piri-piri sauces, we blended the Frank's with olive oil, garlic, parsley, paprika, and torn bread. After sautéing some onion and a healthy dose of garlic, we added white wine for crisp acidity. We then added the shrimp, and when they were just opaque, we stirred in our pepper sauce and a couple of tablespoons of butter to bring everything together.
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