Hi Mike,

You are right about huge tiger prawn(can be 6-10cm.), shrimps,
lobster(they are gigantic), Indian white banded shrimp, Ninja shrimp
and many fishes. Buying shrimp is not cheap because most of them are
for export market. You have to buy many types of shrimp with high price
but the advantage is 100% fresh. If anyone compare side by side the
fresh shrimp and frozen shrimp- you know, what I am talking about.
There are also difference between fresh water and salt water shrimp.
They have both here and two different taste.

I can't stop myself to share this interesting and funny experience
about local fish market in Mozambique. They sell all kind of shrimps,
lobster and fish per kg. Every time if the fish sellers scale show 3kg
shrimp actually it is 1 and half kg or maximum 2 kg. So, you have to
have your own scale or use government market scale. Every fish market
here has a small tin shade room where they have a scale. You take the
bag from the fish seller and check with that government scale and pay
10 cents for the service. The fish sellers always act, what's wrong
then say- ok friend, this scale is better then mine and smile. Another
interesting thing is- they always display the largest shrimp on the top
of the pot but when they pack your shrimp, they start giving you the
small one. They know foreigners don't want to deep their hands as local
customer. I bought a pack of disposable hand gloves and deep my hand
inside the pot and choose only the large shrimps. It is so much fun to
buy fish and shrimp here. Now a days some of the sellers know my habit
and from the beginning they ask a different price for the large shrimp
and different price for the small shrimp. I never allow my cook to buy
my fish or shrimp because sometime, they make some sort of
understanding with the fish sellers.

I love to eat shrimp couple of times a week and now a days I cut down
my meat meal 75% from my daily menu. I feel really healthy with shrimp
and fish.

With shrimp, my choices are-

Light Formosa Oolong only (No Wuyi Oolong)
Keemun Mao Feng(If the shrimp dish has extra garlic and salt)
Light Lapsang Souchong(with spicy fish and shrimp curry or Tandori
lobster or tiger prawn)
Japanese green or Wu Xi Hao (Any green tea which has full body and
mouthful ,buttery taste)

Mike you told me once before, you like shrimp. You know that, I love to
cook. Here is a wonderful shrimp recipe from Mozambique:

Shrimp Pili-Pili(In US, they call it Piri Piri spice):

Pili-Pili is the generic name for African chiles as well as the name of
this shrimp dish from Mozambique. Shellfish is abundant off the coast,
and the prawns are so large that a couple will make a meal. The
marinade not only goes well with shrimp or prawns, but also with fish
and chicken. Note: This recipe requires advance preparation.

Marinade:


1 tablespoon crushed dried African birdseye chile


1/4 cup butter or margarine


1/4 cup peanut oil


4 cloves garlic, minced


3 tablespoons lime or lemon juice, fresh preferred


1 pound large shrimp or prawns, shelled and divined

Melt the butter and add the oil and the remaining marinade ingredients.
Simmer for a couple of minutes to blend the flavors. Transfer to a
ceramic bowl.

Toss the shrimp in the marinade and marinate for a couple of hours in
the refrigerator..

Thread the shrimp on skewers and grill over charcoal or broil, until
the shrimp are slightly browned and done.

Note: Double the marinade recipe and use it as a sauce over the cooked
shrimp. and serve on the side.

Yield: 4 servings

Heat Scale: Hot

Enjoy.

Ripon
Maputo, Mozambique