MOZAMBICAN PERI PERI SAUCE
You will love this famous sauce from Mozambique
Provided by International Cuisine
Categories Sauce
Time 15m
Number Of Ingredients 12
Steps:
- In a food processor of blender put all of the ingredients in blend until almost smooth.
- Adjust seasonings to taste and refrigerate until ready to use.
Nutrition Facts : Calories 342 kcal, Carbohydrate 30 g, Protein 5 g, Fat 23 g, SaturatedFat 3 g, Sodium 2349 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving
L M PRAWNS
These are Lourenco Marques Prawns or Prawns Mozambique. Prawns from the waters off Mozambique are famous for the large size and delicious flavor. These are marinated in a peri-peri marinade and grilled. Post for ZWT #4.
Provided by mary winecoff
Categories African
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients except prawns. Pour half of mixture into another bowl to reserve for use as a sauce. Marinate prawns with rest of mixture for at least a few hours or longer. (Be careful not to get hot pepper mixture in your eyes).
- Remove prawns and set aside. Pour the used marinade into a pan and quickly bring to a boil on the stove.
- Thread the prawns on skewers. Cook over hot grill, turning once and basting with the cooked marinade until pink and done,.
- Serve immediately with the reserved sauce for dipping.
Nutrition Facts : Calories 109.4, Fat 10.4, SaturatedFat 1.4, Cholesterol 18.9, Sodium 377.1, Carbohydrate 2.3, Fiber 0.2, Sugar 0.9, Protein 2.4
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
PRAWNS PERI PERI MOZAMBIQUE
Our family vacationed in Mozambique back in the 1960's and my recollection of Prawns Peri Peri was served as 6 deep fried prawns on a bed of savory rice with a side bowl of Peri Peri sauce which was a combination of onions, garlic, chopped tomatoes sauteed in Peri Peri oil.
Provided by joczka
Categories One Dish Meal
Time 56m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare Peri Peri sauce first, by sauteeing onion and garlic in Peri Peri oil until soft, then add diced tomatoes, stir to combine and simmer for 20 minutes on low heat, covered. After 20 minutes adjust seasoning with salt and pepper. Remove from heat and keep warm. Reheat rice over a colander of boiling water, adding frozen sweet green peas 5 minutes before service.
- Bring olive oil to a hot smoke temperature and in batches fry the prawns until crisp, but not over done, about 4 minutes. Remove batches to paper towel and keep hot.
- Serve 6 prawns over savory rice per person and pass bowl of Peri Peri sauce to spoon over prawns. Prawns traditionally eaten shell on with fingers, and crispy heads sucked for flavor.
Nutrition Facts : Calories 1027.2, Fat 22.5, SaturatedFat 3.2, Cholesterol 45.4, Sodium 221.7, Carbohydrate 179.2, Fiber 9.6, Sugar 11.3, Protein 24.2
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.
SHRIMP PIRI PIRI
Provided by Aida Mollenkamp
Time P1DT30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 500 degrees F and arrange rack in upper third.
- Place chiles on a baking sheet and roast until blackened and soft, about 10 to 15 minutes. Trim chiles and remove seeds.
- Combine chiles, garlic, paprika, lime juice, and vinegar in a blender and blend until smooth and combined, about 1 minute. Add olive oil and blend until thoroughly incorporated and marinade thickens slightly.
- Combine marinade and shrimp in a medium nonreactive bowl and toss to coat. Let marinate 20 minutes to 24 hours in the refrigerator.
- Heat a large cast iron skillet over medium-high heat. When heated, add half the shrimp and cook until white with a few brown spots, about 1 to 2 minutes per side. Transfer to a serving plate and season with salt. Repeat to cook off all shrimp.
- Toss shrimp with cilantro and serve with lime wedges over rice.
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- Heat a skillet over medium-high heat. Add butter and oil. When the butter is melted add pepper and cook for 2-3 minutes or until slightly soft. Add garlic and sauté until fragrant (about 30 seconds - 1 minute). Then add paprika, oregano and ground peri-peri; mix to combine.
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