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
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.
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
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