Two dishes tonight
Camarão Moçambique (Shrimp Mozambique)
Arroz de Chouriço e Ervilhas
Rice with Chorizo and Peas Mushrooms
I’ve had Shrimp Mozambique in mind since Portuguese was announced for the quarter, so I was very excited to get to it tonight! This is almost a very spicy take on a scampi style shrimp. I had difficulty securing the piri piri peppers called for, so I used a couple Fresno peppers and kept all the seeds and ribs. I also goosed the paprika with some cayenne. Once the ingredients are prepped, this comes together very quickly in the pan, so it is great for a week night! I served this with a rice pilaf (BF’s preference), but it would be outstanding with some warm, crusty bread. The zippy, wine tinged garlic sauce is that good!
The pilaf is pretty straightforward - render some dry chorizo (~2 oz.) in olive oil. I added about a half pound of diced mushrooms at this point and cooked them down in the oil (since I was deviating from the peas. We had some last night!). Then I added a bit of shallot (in place of the onion - I’d used the one we had in the house up on the shrimp) and garlic. Once those were cooked, in went the rice. I made a half recipe of this, so 1 c. dry long-grain rice followed by 1.75 c. water. Check to see if you need some salt at this point (based on what the chorizo is like). Then cook until the rice is done (18-20 minutes). Fluff and serve!
I would happily make both of these again!
