Chef Kyle Carlos joined The Rhode Show from Portsmouth Publick House to make Shrimp Mozambique.
2 lbs of Chicken Breast or 2lbs Shrimp
2 tbsp butter
1 tsp garlic
2 cups of White or Brown Rice
4 Cup Water
For Mozambique Sauce:
½ lb Butter
5 oz Minced Garlic
36 oz Budweiser or Heavy Lager
2 -3 packets of Sazon Goya
2 – 4 tbsp Pimenta Moida (Portuguese Red Pepper Sauce) for spicy use 4tbsp
1 cup Franks hot sauce
2 oz Lemon Juice
1 tsp Salt
1 tsp Pepper
1.) In small pot add rice and water. Bring to a boil then shut off burner, keep covered until rice is fluffy. Approximately 15 minutes.
2.) Dice chicken into cubes. If using shrimp peel and de-vain shrimp. In saucepan add butter, garlic and chicken or shrimp. Sautee until browned, not fully cooked through. Approximately 5 – 6 minutes on Medium/High heat depending on burner.
3.) For Mozambique sauce, add butter and garlic and sauté for 2-3 minutes on high heat or until garlic is translucent. Add Sazon seasoning and beer and let cook for 2-4 minutes on high heat. Add Pimenta Moida, hot sauce and lemon juice and let cook for 2-4 minutes. Add chicken or shrimp, and let simmer on low heat for 5 minutes or until cooked through.
4.) Once rice is cooked, place rice on bottom of bowl or large plate. Put chicken or shrimp over rice, and top with Mozambique sauce.