Camarao Mozambique (portuguese-style Shrimp)

From: sailormouse

On May 13, 2007

We've made this recipe four times, using different types of wine. We've found that the wine really affects both the taste and the appearance. So far the best results have been with standard "sherry cooking wine" from the grocery store. The result is a more yellow color. When we used cabernet it turned the sauce brown and sort of overwhelmed all the other flavors. Otherwise, this is a nice simple recipe that's a definite keeper. Goes great with vinho verde (green wine from Portugal).

From: kiwidutch

On May 10, 2007

Wonderful 5 stars! It's not a dish that will be winning prizes for looks, as the combination of red wine, saffron, turmeric, pepper, parsley and and onion made a sauce that turned out a greenish brown colour.. but hiding in there was an amazing taste.. the peppers made it politely firey and the heat could easily be increased or decreased to suit indivual palettes and the rest are a wonderful combination of tastes where none totally predominate and all work smoothly together. Please see my rating system: an excellent 5 stars for a recipe where the only thing wrong was that I was sad when the last morsel had been eaten. Thanks!