Shrimp Mozambique | Portuguese Spicy Shrimp with Saffron Rice

GET THE RECIPE: https://justcookwithmichael.com/recipes/shrimp-mozambique/ Just Cook With Michael Website: https://justcookwithmichael.com/ KITCHEN ITEMS: Piri Piri Hot Sauce: https://amzn.to/3kHyQfX Portuguese Extra Virgin Olive Oil: https://amzn.to/30E8hz6 Saffron: https://amzn.to/3gVqqPM Piri-Piri Peppers: https://amzn.to/2Eah1FA Pepper Grinder: https://amzn.to/3jwonn2 RELATED RECIPES: Spicy Piri-Piri Spatchcock Chicken: https://youtu.be/gHRxtD2ww68 https://justcookwithmichael.com/recipes/piri-piri-chicken/ Shrimp with a Spicy Chili Cream Sauce: https://youtu.be/KqryGhbG2T8 https://justcookwithmichael.com/recipes/shrimp-with-spicy-chili-cream-sauce/ Milho Frito | Fried Polenta: https://youtu.be/I1fq4ieCmzE https://justcookwithmichael.com/recipes/milho-frito/ Rissóis de Camarão | Portuguese Shrimp Turnovers: https://youtu.be/kqCFIpYDZi4 https://justcookwithmichael.com/recipes/rissois-de-camaro/ INSTAGRAM: https://www.instagram.com/justcookwithmichael FACEBOOK: https://www.facebook.com/justcookwithmichael PINTEREST: https://www.pinterest.com/justcookwithmichael/ PHOTOGRAPHY EQUIPMENT: Canon EOS 6D: https://amzn.to/2WL9tQ9 Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc _______________________________________________________________________ Shrimp Mozambique (serves 3) 1-1/4 pounds shrimp 1 onion 1 or 2 tbsp Peri Peri hot sauce 10 strands saffron 2 tbsp extra virgin olive oil 6 cloves garlic 6 oz white wine 1 tbsp paprika 1/4 tsp cumin 1 lemon (for juice and zesting) 3 tbsp butter 3 cups cooked rice or couscous 1. Peel the shrimp, then season with salt and pepper 2. Put the white wine in a bowl and add the saffron strands to the white wine to allow to steep for a few minutes 3. Chop up the onion and garlic 4. Heat up a pan and put in the olive oil. Add the onion and sauté for about 5 to 10 minutes. Season onions with a little salt and pepper.  5. Add your fresh garlic, cumin and paprika to the pan 6 Add the shrimp and continue to cook for about 5 minutes 7 Add the white wine and saffron mixture cook for an additional five minutes 8 Add the hot sauce 1 tablespoon now and you could aadd more at the end if you need more heat 9 Add the juice from one fresh lemon and the lemon zest 10 Taste the dish and adjust if needed any salt and hot pepper. 11 The last step is to mix in the butter over a very low flame until it has melted and Incorporated into the sauce..