Mozambican Shrimp in Coconut Sauce

Ingredients

While the original French Sauce Nantua is typically made with crayfish, this Mozambican adaptation replaces crayfish with shrimp, which is more readily available in Mozambique. Additionally, the Mozambican version incorporates coconut milk to infuse the dish with the tropical flavors of the region. The spices used in the Mozambican version are also influenced by the local cuisine, adding a unique twist to the dish. We alse have the original recipe for Sauce Nantua, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
3. 3.
   Sprinkle the ground paprika, cumin, coriander, and turmeric over the onions and garlic. Stir well to coat the aromatics with the spices.
4. 4.
   Add the shrimp to the pan and cook until they turn pink and are cooked through, about 3-4 minutes.
5. 5.
   Pour in the coconut milk and tomato paste, stirring to combine. Simmer for 5 minutes to allow the flavors to meld together.
6. 6.
   Stir in the lemon juice and season with salt and pepper to taste.
7. 7.
   Remove from heat and garnish with fresh cilantro.
8. 8.
   Serve the Mozambican Shrimp in Coconut Sauce hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before cooking to remove any grit or sand.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a finely chopped chili pepper to the sauce.
• If you prefer a thicker sauce, simmer it for a few extra minutes until it reaches your desired consistency.
• Serve the dish with a squeeze of fresh lime juice for an extra burst of citrus flavor.

Serving advice

Serve the Mozambican Shrimp in Coconut Sauce over a bed of steamed rice or with crusty bread to soak up the delicious sauce. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Mozambican Shrimp in Coconut Sauce in a shallow bowl, allowing the vibrant orange sauce to take center stage. Arrange the shrimp neatly and sprinkle some chopped cilantro on top for an appealing visual touch.