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Shrimp with Garlic Scallion Sauce

October 26, 2009

Angola. We rarely say the name without thinking of bloody civil war, crime, tribal differences, the history of slave trade. This country’s story holds so much that makes us sad about the human race and the way we treat one another.

The true irony of my food posts is that I know millions are going hungry every day. In Angola this is of extreme concern. We can all help to end world hunger by donating to organizations such as One.Org.

The Portuguese were a dominant presence in Angola for over 500 years. Their influence on Angolan cuisine is very significant. Grilled Shrimp with Garlic Scallion Sauce, a specialty of the Angolan capital of Luanda, certainly shows off this influence. The sauce is really fantastic.


Serves 4


1 lb. medium shrimp, shelled and cleaned
1/2 cup scallions (including tops) chopped
4 tablespoons olive oil
4 tablespoons white wine vinegar
2 large garlic cloves
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper


Preheat oven to 275 degrees.

Rinse the shrimp in a colander and set aside. To make the sauce, place all the other ingredients in a mortar and pestle and mash. Add the shrimp and garlic scallion sauce to a bowl and mix until the shrimp is coated with the sauce. Pour the shrimp mixture onto a baking sheet and flavor with a bit more salt and pepper. Place in the oven for 20 minutes. Remove from oven and broil for about 5 minutes.


Serve with white rice. Sprinkle some of the chopped scallion tops on the rice for color and added flavor.

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