garlic shrimp
2 pounds shrimp
2 fl oz cooking oil
1 tsp salt
1 tsp pepper
1 tsp chopped garlic
12 fl. oz mozambique sauce
8 tbsp diced plum tomatoes
4 oz butter melted
4 slice grilled/toasted bread of your choice
2 tbsp chopped parsley
Season shrimp with salt and pepper. In a preheated sauté pan, add oil and seasoned shrimp. Once shrimp is cooked, add garlic and sauté until golden brown. Deglaze with mozambique sauce and diced tomatoes. Mix in butter until sauce is blended and shrimp is coated well. Toast bread. Finish sauce with chopped parsley.
mozambique sauce
2 fl oz cooking oil
6 tbsp chopped garlic
14 fl oz Bud or Bud Light
1 tbsp spice granulated garlic
2 pack sazon*
1 tbsp kosher salt
5 tbsp lemon juice
2 cup heavy cream
6 tbsp Tobasco
Heat oil in a sauté pan. Add garlic and cook to a light golden brown color until garlic starts sticking to pan. Deglaze with beer and add granulated garlic, sazon and salt to dissolve.
Cool down and add rest of ingredients. Mix with a whisk.
plating instructions:
Place bread in center of bowl. Scatter shrimp on top of bread and around center of bowl. Pour sauce over shrimp, making sure tomatoes are visible for color.
*You can purchase sazon at grocery store. It is in international isle.
Servings: 4