Shrimp Mozambique

A Kendall Oberto Recipe

Shrimp Mozambique

From our friends at ATK, this is a super easy and delicious weeknight meal. Serve it with your favorite starch or alternative (rice, pasta, veggie noodles). I have pictured here with pan seared zucchini noodles sautéed in a bit of olive oil. I have modified the recipe to be "sauce heavy" as we in the Oberto clan love LOTS of sauce, rather than scale all the sauce ingredients, I scaled down the protein. Feel free to scale for your crew. This dish has great depth of flavor despite its humble ingredients. Give it a try, you will love it.


  • 1 Cuisinart-mini-prep-food-processor


  • 2 tbsp Frank's Red Hot original cayenne pepper sauce
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1/4 slice hearty white bread torn in small pieces
  • 1 tbsp fresh parsley chopped
  • 2 cloves garlic chopped
  • 2 tsp paprika
  • 1/2 tsp pepper
  • 1 pound extra large shrimp 21-25, peeled, deveined and tails removed salt and pepper to taste
  • 1 tbsp olive oil
  • 1/2 cup onion finely chopped
  • 3 cloves garlic sliced
  • 1 cup dry white wine
  • 2 tbsp unsalted butter cut into 2 pieces
  • 2 tbsp fresh parsley chopped


  • For the sauce: Process first 8 ingredients (through pepper) in blender or mini food processor until smooth, about 2 minutes, scraping down sides as needed.
    For the shrimp: Sprinkle shrimp with ½ teaspoon salt and ¼ teaspoon pepper; set aside. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and ½ teaspoon salt and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine and bring to boil. Cook until reduced by half, about 4 minutes. Add shrimp and cook, stirring occasionally, until opaque and just cooked through, about 4 minutes. Stir in butter and sauce and cook until butter is melted and sauce is heated through, about 1 minute. Season with salt and pepper to taste. Sprinkle with parsley and serve.



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