Prawns Peri Peri Recipes

PRAWNS PERI PERI MOZAMBIQUE

Prawns Peri Peri Mozambique image

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

Ingredients

24 prawns (twelve count shrimp substitute)
1/4 cup extra virgin olive oil
4 cups of cooked savory rice
2 tablespoons peri peri oil (Palm oil infused with hot red peppers for at least 1 week)
2 medium onions, chopped
6 garlic cloves, chopped
4 large ripe tomatoes, diced
salt and pepper
2 cups frozen sweet peas

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

Prawns Peri-Peri image

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

Ingredients

18-24 large prawns (large shrimp)
200 g (3/4 cup) butter
10 ml (2 teaspoons) crushed garlic
30 ml (2 tablespoons) lemon juice
30 ml (2 tablespoons) peri-peri sauce (recipe below)
salt, milled black pepper
PERI-PERI SAUCE
50 g (1 1/2 ounces) red chillies, very finely chopped
5 cloves garlic, crushed
500 ml (2 cups) olive oil
pared rind of 1 small lemon (use a vegetable peeler to remove the skin in thin strips)

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.

PRAWNS PERI-PERI

Prawns Peri-Peri image

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

Ingredients

18 -24 large prawns (large shrimp)
3/4 cup butter
2 teaspoons crushed garlic
2 tablespoons lemon juice
2 tablespoons peri-peri, sauce (recipe below)
salt
fresh ground black pepper
fresh parsley (optional for garnish)
1 1/2 ounces red chilies, very finely chopped
5 garlic cloves, crushed
2 cups olive oil
1 pared small lemon, rind of (use a vegetable peeler to remove the skin in thin strips)

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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