Prawns Peri Peri 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.

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.

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.

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.

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.