Piri Piri Prawns Food

PIRI-PIRI PRAWNS

Steps:

• Mix the oil with the garlic, chilli, salt and paprika, then toss in the prawns. Marinate the prawns in the fridge for up to 1 day.
• TO BARBECUE: Cook the prawns singly or thread 3 onto skewers to make portions. Barbecue for just a few mins each side until they turn from grey to pink. Serve with the mint relish (just tiny pots per portion), warm finger bowls with lime slices, napkins, and a bowl for the shells.

SHRIMP PIRI PIRI

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.

PIRI-PIRI PRAWNS

Steps:

• In a bowl, mix together the paprika, chilli powder, lemon juice, ginger, garlic and salt.
• Add the prawns to the mixture. For maximum flavour, leave them to marinate for an hour or so.
• Heat a griddle pan and add a little olive oil.
• Add the prawns to the pan and griddle for a few minutes, turning occasionally until they are cooked through. Serve straightaway, with finger bowls.

PIRI PIRI GRILLED SHRIMP

Steps:

• Whisk together coconut milk, garlic, chiles, zest, and paprika. Add shrimp and marinate overnight, refrigerated. Soak the wooden skewers in water overnight. Heat grill or grill pan. Drain shrimp and season shrimp with salt and pepper, toss in vegetable oil and skewer. Grill 1 1/2 minutes on both sides or until shrimp are opaque. Serve with the Mango Dipping Sauce.
• Bring vinegar and sugar to boil and then lower heat to medium and cook until syrupy consistency. When cooled, add to blender with mango puree and lime juice. Stir in chopped peppers.

SHRIMP WITH HOT RED PEPPERS: CAMAROES PIRI-PIRI

Steps:

• Place the shrimp, garlic, cayenne, and olive oil in a 9 by 9 by 2-inch baking dish and toss well; cover and marinate at least 24 hours in the refrigerator. When ready to cook, preheat the broiler. Lay the shrimp on a well-oiled broiler pan and brush generously with the marinade, and broil 2 minutes longer. Serve sizzling hot with little bowls of the dipping sauce (1 for each person). To cool the fire, accompany with a crisp green salad, chunks of good Portuguese bread and well-chilled vinho verde.
• Variation: Camaroes Grelhados Piri-piri (Grilled Shrimp with Hot Red Peppers): Marinate the shrimp as directed. When ready to cook, build a hot charcoal fire and when the flames have died down, leaving white-hot coals, arrange the shrimp, not quite touching one another, on 4 to 6 well-oiled long metal skewers. Adjust the height of the grill so that it is about 6 inches above the coals, lay the skewers on the grill and cook about 6 minutes, turning often, and brushing with additional marinade. Serve with little bowls of Molho de Piri-piri.
• Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room temperature. The sauce will keep well for about a month. Shake the sauce every time you use it.

SWEET JACKET POTATO WITH PIRI-PIRI PRAWNS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the sweet potato on a baking tray, rub all over with a little of the oil and season with salt. Bake for 45 mins until really soft.
• Meanwhile, heat the remaining oil in a frying pan. Add the garlic and pepper and cook for 2 mins, making sure the garlic doesn't burn. Add the chilli flakes, half the paprika, the vinegar, ketchup, 1 tbsp water and prawns to the pan, then bubble for 2 mins until the prawns are cooked through. Stir through the parsley, saving a little to sprinkle over at the end.
• Mix the remaining paprika into the mayonnaise. Once the potato is cooked, split it down the centre, pile in the prawn mixture and dollop the paprika mayo on top. Scatter over the remaining parsley and serve.

PIRI-PIRI PRAWN WRAP

Steps:

• Heat oven to 160C/140C fan/gas 3. Mix the soured cream with 1 tbsp lemon juice, the mint and seasoning, cover and put in the fridge. Toss the prawns in 2 tsp oil, 1 tbsp lemon juice, the garlic, chilli, paprika and seasoning. Cover and put to one side. Wrap the breads in foil and put in the oven to warm.
• Heat a griddle pan on a medium- high heat. Toss the peppers in the remaining 2 tsp oil, season and cook on the griddle for 5-10 mins until charred and softened (you may need to do this in two batches). Transfer the peppers to an ovenproof dish, cover with foil and put in the oven to keep warm. Add the prawns to the griddle pan and cook for 2-3 mins each side until pink, cooked through and lightly charred. Serve with the warm wraps, lettuce, peppers and soured cream.

SHRIMP PIRI PIRI

Steps:

• Toss shrimp and 1/2 cup piri piri in a large bowl until well combined. Let marinate 20 minutes in refrigerator.
• Heat olive oil in a large skillet over medium heat. Add shrimp and cook until opaque throughout, about 2 minutes per side. Transfer shrimp to a plate, sprinkle with salt, and squeeze lime over shrimp.
• Spread 1/2 teaspoon remaining piri piri sauce on each lettuce leaf. Top with a shrimp and fold over bottom and sides to form a wrap. Serve immediately.

PRAWNS PERI-PERI

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.