Camarão à Moda de Moçambique

Ingredients

• 1.5 lb (700g) large shrimp, peeled and deveined, tails left on
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 2 piri-piri or bird's eye chilies, minced (adjust to taste)
• 3 tbsp butter
• 1 cup (240ml) coconut milk
• 1 lemon, juiced
• 1/4 cup fresh coriander, chopped
• Salt to taste
• 2 cups cooked white rice, to serve

Before you cook

• Peel and devein the shrimp, leaving the tails on.
• Toss the shrimp with half the lemon juice, half the garlic and a pinch of salt; set aside to marinate for 10 minutes.
• Mince the remaining garlic and the chilies, and chop the onion.

Steps

1. Melt the butter in a wide skillet over medium heat.
2. Add the onion and cook for 4 minutes until soft.
3. Add the remaining garlic and the chilies and cook for 1 minute.
4. Raise the heat to medium-high and add the marinated shrimp.
5. Sear the shrimp for 2 minutes per side until just pink.
6. Pour in the coconut milk and the remaining lemon juice.
7. Simmer for 4 minutes until the sauce thickens slightly and the shrimp are cooked through.
8. Season with salt to taste.
9. Stir in the fresh coriander.
10. Serve immediately over rice.