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Roberto's gambas Mozambique from Espana Restaurant

Roberto's gambas Mozambique from Espana Restaurant
Glenn Koenig / Los Angeles Times

Dear SOS: Last summer, my girlfriend and I spent our vacation on Florida's Amelia Island. We stopped by a lovely, quaint Spanish restaurant in Fernandina Beach called Espana. Its gambas Mozambique (shrimp Mozambique style) was extraordinary. I'd love the recipe ... Read more

Total time: 25 minutes | Serves 2
  • 3 tablespoons olive oil
  • 2 heaping teaspoons chopped garlic
  • 1/4 cup diced onion
  • 16 to 20 large shell-on shrimp (21- to 25-count per pound)
  • 1/4 cup beer
  • 1 teaspoon Sazon (also spelled Sason) with cilantro, a prepared Latin spice blend (a similar Latin spice blend may be substituted)
  • 2 tablespoons butter
  • Tabasco, or another vinegar-based hot sauce, to taste
  • Juice of 1 lemon
  • 1/2 cup coconut milk
  • Sea salt
  • 2 tablespoons chopped fresh cilantro

Step 1Heat a medium skillet over medium-high heat until hot and add the oil. Stir in the chopped garlic and diced onion and cook until aromatic, 1 to 1 1/2 minutes. Stir in the shrimp, then add the beer, Sazon, butter, a few dashes of hot sauce (or to taste), lemon juice and coconut milk. Poach the shrimp in sauce, stirring occasionally, until the shrimp are cooked through, 2 to 4 minutes. Taste and season with a pinch of salt, or as desired. Divide the shrimp and sauce in two wide, shallow bowls, and sprinkle over the cilantro. Serve immediately.

Note: Adapted from Espana Restaurant on Amelia Island, Fla. The restaurant recommends serving this dish with your favorite bread.


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