Roberto's gambas Mozambique from Espana Restaurant
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 so we could enjoy this fabulous dish more than just once a year.
Keith Johnson
Dear Keith: If I didn’t know how easy this dish was to make, I’d be planning a cross-country trip to Amelia Island too. Large shrimp are poached in a rich sauce flavored with garlic and spice, fresh lemon, coconut milk and a few dashes of hot sauce.
Serve it with plenty of bread -- as amazing as the shrimp are, you don’t want any of that sauce to go to waste.
Heat 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.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
