What I made last weekend

Gamba’s Mozambique

(Shrimp Mozambique-style)

(Adapted from a recipe published in the LA Times)

Ingredients:

3 tbsp olive oil

2 tsp chopped garlic

¼ cup diced onion

20 large shrimp (shell and head removed and deveined)

¼ cup beer

1 tsp Mexican spice mix

2 tbsp butter (optional)

Tabasco sauce (to taste)

Juice of 1 lemon

½ cup light coconut milk

Sea salt (to taste)

2 tbsp chopped fresh cilantro

Method:

Heat a medium skillet with the olive oil over medium heat, until hot. Add the onions and garlic and cook for about 2 minutes. Add the shrimp and sit for 30 seconds, then add the beer, the Mexican spice, the Tabasco (as much as you can handle), lemon juice, coconut milk and butter (if using - I used a butter substitute). Cook the shrimp in the sauce until cooked through – about 3-4 minutes. Taste and add salt (if needed). Pour into shallow bowls and top with chopped cilantro and serve hot with whole grain bread.