Shrimp Mozambique.
Or How to Stay Cool w/Spicy Shrimp & Cold Beer

Ah, summer. What power you have to make us suffer and like it.  - Russell Baker

Isn’t THAT the truth. These Midwest temperatures have been INSANE! I noticed that Jeff mentioned about our power going out the weekend before 4th of July for FIVE excruciatingly hot days. But it was not just over 90° but more like over 100°. I really thought I left this BS behind when I left Arizona. We don’t want your inches from the sun heat. Take it back! Whatever. I am sending it back and not even gift wrapping it you a$*^%#es. (Sorry, but HELL like temperatures make me slightly petulant.)

Oh before I forget. The garden. The storms brought a spit of rain the day of the derecho/tornado, then another storm a week later brought us 5 inches in 50 minutes. The Gods must hate the Midwest. Or maybe they just hate corn and soy because our states crops are suffering big time. Regardless the garden is confused as hell. One bed of tomatoes – rocking the free world. The other, sad and lonely and listless. The peppers doing great, the squash and zucchini confused and overrun by weeds that I can not keep up on no matter how hard I try. However on one 193° day I did harvest about 20000 heads of garlic. No I have no clue what to do with it all.

Purple Glazer Garlic

They say (I have no idea who THEY really are but they say a lot of stuff, some of it must be true.) that the key to surviving the heat is to eat spicy foods. Spicy foods raise your blood pressure and increase circulation and thus your body temperature goes up and you sweat and difference between you and the outside temperature less so therefore more bearable.


I say any reason to eat something spicy with beer so this is something I can get behind.

Shrimp Mozambique (or Camaron MozamBEER)

Shrimp Mozambique

What to get:

1 pound of raw shrimp – U19 count.
6 cloves of garlic, diced
1 packet sazon goya con azafran (or see BONUS recipe below)
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp cayenne pepper
4 Tablespoons butter
1 Tablespoon olive oil
1 medium onion diced finely
1 small lemon, juiced
1 cup light lager or pilsner beer
2 Tablespoons fresh parsley


What to do:

Peel and de-vein shrimp. Set aside.

In a small bowl mix garlic, sazon goya, cayenne, salt and pepper.

In a heavy bottomed pan, melt 2 Tablespoons of butter with the oil. Add onion and cook over medium heat till translucent.

Pour in contents of bowl, mix well. Taste the beer. Like it? Add 1 cup of beer (drink the rest) and bring to a boil. Let reduce for a few minutes.

Add shrimp, the remaining 2 T of butter and the parsley. Cook till shrimp are opaque and pink.

Serve over rice or with crusty bread.

Pairs well with an IPA.


BONUS recipe: Home made Sazon Goya con Azafran

Combine 1 Tablespoon of each of the following:

Black peppercorns, toasted and ground
Garlic powder or granulated garlic
Culantro, dried or toasted and ground coriander seed
Cumin seed, toasted and ground
Oregano, dried
Annatto (achiote) seeds

Mix ingredients together well and use 1.5 teaspoons for each packet of the Goya Sazon your recipe calls for.

Cooked up by Heather

One Comment

  1. 1
    July 18

    That is a hot weather dish, one that needs to be eaten on the waterfront somewhere near where the shrimp were caught!