Dear SOS: Last summer, my girlfriend and I spent our vacation on Florida’s Amelia Island. We stopped by a lovely, quaint Spanish restaurant in Fernandina Beach called Espana. Its gambas Mozambique (shrimp Mozambique style) was extraordinary.
I’d love the recipe so we could enjoy this fabulous dish more than just once a year.
Dear Keith: If I didn’t know how easy this dish was to make, I’d be planning a cross-country trip to Amelia Island too. Large shrimp are poached in a rich sauce flavored with garlic and spice, fresh lemon, coconut milk and a few dashes of hot sauce.
Serve it with plenty of bread -- as amazing as the shrimp are, you don’t want any of that sauce to go to waste.