PRAWNS PERI-PERI
Provided by Lannice Snyman
Categories Garlic Shellfish Sauté Quick & Easy Dinner Lunch Lemon Shrimp Hot Pepper Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 3-4 servings
Number Of Ingredients 11
Steps:
- PERI-PERI SAUCE
- Mix the ingredients together in a bottle and shake well. You can make the sauce ahead and store it in the fridge; the flavour improves with age, reaching its peak at two weeks.
- Slit prawns down their backs and devein. Leave heads on, or remove them if you prefer. Depending on the size of your frying pan, cook them in one or two batches.
- Heat the butter gently and add the garlic and lemon juice. Don't let the garlic burn. Add prawns and peri-peri sauce. (Shake first to make sure you get some of the chilli and garlic as well.)
- Sizzle for 4-5 minutes, turning frequently, until cooked. Season with salt and pepper and tip into a warm serving bowl. Garnish, if you wish, with chopped fresh parsley. Serve with rice or bread and butter.
MOZAMBICAN PERI-PERI PRAWNS
POSTED FOR ZWT 4: Getting the REAL peri-peri oil recipe is a pain in the backside, and you never really find it. This is the nearest to the real thing, I think, but I don't take responsibility!! You won't have peri-peri peppers, so any hot red peppers, fresh or dried, will do. Ready-made Peri-peri oil can be bought where I am. The longer you can steep this oil, the better! The Moz prawns (shrimps) are large and straight from the ocean, and are only slit through the back shell and the vein removed. Then they're butterflied, brushed well with the oil, and fried or grilled just until they curl up and turn pink. There are other similar recipes. Mozambique prawns are really the only prawns to use! I HAD to guess the weight of the prawns -- use as many as you think you have peri-peri for.
Provided by Zurie
Categories African
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Wash the prawns/shrimps and pat dry. Cut open the backs and remove the dark vein. Kitchen scissors work best. Do not remove the shells. Then cut down gently and slightly butterfly the prawns.
- The oil: start the day before, which is best. (Even the week before!)
- You may need to remove seeds from the dried peppers, and then chop them up. Regulate the heat by using more or less!
- Heat the oil gently, do not boil. Use groundnut or sunflower oil, not olive.
- Add all the other ingredients except the prawns. Don't boil. Take off heat, cool, and save in a clean bottle.
- Steep as long as you have time. The oil should colour to a pleasant reddish colour.
- To cook, either put the prepared prawns in a large bowl, add the oil, stir well, and let marinade for 30 minutes up to 3 hours, in the fridge.
- Bake or grill in a hot oven -- 350 deg F/180 deg C, or use your oven grill. Do NOT overcook: they turn pink when done.
- Scoop up with a slotted spoon so the oil drips off, and you can also briefly drain them on scrunched-up kitchen paper.
- Serve in a heap on a hot platter -- with plenty of wet cloths for hands and dipping bowls for fingers! Usually served with rice and some kind of fresh bread. This is not a dish for dainty eating. Use your hands.
- Immensely popular in Maputo, where most of us will find out way to the famous old Costa do Sol restaurant on the sea, a few kilometres up north from Maputo, and order peri-peri prawns -- !
Nutrition Facts : Calories 1460.6, Fat 117, SaturatedFat 17.8, Cholesterol 691.2, Sodium 1450.1, Carbohydrate 7.7, Fiber 0.6, Sugar 0.7, Protein 92.9
MOZAMBIQUE PRAWNS
Mozambique Prawns (traditional dish from Mozambique, one of Portugal's former colonies) by chef Manuel Azevedo of LaSalette Restaurant, Sonoma, CA. Posted for Zaar World Tour 5.....can not wait to try this one....looks scrumptous!!!
Provided by FolkDiva
Categories Portuguese
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 21
Steps:
- Prepare Hot Spice Blend. In a small bowl mix together the ingredients. If not using immediately, store the blend in a small spice jar away from light and heat. NOTE: Use pure chili powder, not Mexican chili powder used to season chili con carne; the ingredients will lend the wrong flavor to the blend.
- Prepare Sauce. In a medium saucepan, combine the prawn shells, tomato juice, coconut milk and peanut butter. Bring the mixture to a boil, stirring often. Season with some hot spice blend to taste. Bring the mixture back to a boil and then pass it through a sieve; discard the shells.
- Prepare Rice. In a large 2-quart saucepan, bring the rice, coconut milk and water to a boil. Reduce the heat and simmer, covered, for 25 minutes. Take an occasional peek to make sure the rice isn't sticking to the bottom of the pan.
- Prepare Plantains. Season the plantains with salt and white pepper. In a large skillet heat the oil over medium-high heat and sautéthe plantains on both sides until brown and soft, about 3 to 4 minutes.
- Prepare Prawns. Season the prawns with some hot spice blend and cook them on an oiled grill or grill pan until heated through, about 7 to 10 minutes.
- To serve, mound the rice in the middle of six warm plates and ladle the sauce around. Lay the shrimp against the rice mounds, place a plantain in between each shrimp and garnish with the peanuts and cilantro.
Nutrition Facts : Calories 710, Fat 22.5, SaturatedFat 12.8, Cholesterol 190.5, Sodium 1894.3, Carbohydrate 100.8, Fiber 3, Sugar 37.6, Protein 28.1
PRAWNS PERI-PERI
Taken from epicurious .com and posted for ZWT. "Our appreciation of peri-peri prawns comes from Mozambique, where these shellfish are cooked in the traditional Portuguese style." Cook/prep time DOES NOT include time for sauce to 'age'. According to the recipe, 2 weeks is the optimal time for this flavorful sauce to age. You will not use all of the sauce made, for this recipe; there will be leftover sauce, for next time!
Provided by alligirl
Categories Peppers
Time 30m
Yield 4 entrees, 4 serving(s)
Number Of Ingredients 12
Steps:
- PERI-PERI SAUCE.
- **Mix the ingredients together in a bottle and shake well. You can make the sauce ahead and store it in the fridge; the flavour improves with age, reaching its peak at two weeks.**.
- Slit prawns down their backs and devein.
- Leave heads on, or remove them if you prefer.
- Depending on the size of your frying pan, cook them in one or two batches.
- Heat the butter gently and add the garlic and lemon juice.
- Don't let the garlic burn.
- Add prawns and peri-peri sauce. (Shake first to make sure you get some of the chilli and garlic as well.).
- Sizzle for 4-5 minutes, turning frequently, until cooked.
- Season with salt and pepper and tip into a warm serving bowl.
- Garnish, if you wish, with chopped fresh parsley. Serve with rice or bread and butter.
Nutrition Facts : Calories 1292.7, Fat 142.9, SaturatedFat 36.8, Cholesterol 125.5, Sodium 460.8, Carbohydrate 3.4, Fiber 0.3, Sugar 0.8, Protein 4.6
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