Best Prawns Peri Peri Recipes

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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

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 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

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

Categories     Shellfish     Backyard BBQ

Yield 2.5 Pounds

Number Of Ingredients 13

Marinade:
1 cup olive oil
10 fresh red chili peppers (small and hot) - cleaned and chopped
1 large onion, minced
Juice of 4 fresh limes
1 entire bulb of garlic - shelled and chopped fine
1 cup fresh flat-leaf parsley - chopped
1 cup white wine vinegar
2 Tablespoons kosher salt
4 Tablespoons sweet paprika
Prawns: marinade good for up to 2.5 pounds of prawns. Call your local fish monger well in advance to place your order (some grocery stores in the US have excellent seafood departments) Tell them your first choice is Jumbo/Extra-Large Mozambique prawns with the head, tail and shell intact. Second choice is King Prawns from anywhere with the head, tail and shell intact. Third choice is Giant Tiger prawns from anywhere, with the head, tail and shell intact. If your fish monger can't get you Giant/Jumbo/Extra Large prawns with the head, tail and shell intact - find another fish monger.
The amount of prawns you'll need per guest depends on whether you're serving the dish as a main or a starter; whether the meal is lunch or dinner; and the size prawns you're able to find.
Your prawns should be frozen. All the great fishing companies from Mozambique to Melbourne freeze their catch as soon as it's hauled out of the water - many claim to have those prawns flash frozen within 20 minutes. As long as they stay that way until they arrive in your kitchen, you will truly have the next best thing to catching the prawn yourself and running down the beach to your flaming grille. Keep your prawns frozen - thaw just before preparation (Don't nuke them! Thaw in the fridge or in a cold water bath in the fridge.)

Steps:

  • Marinade: Mix the ingredients in a glass bowl - whisk for 2 minutes. Store, covered in the refrigerator for two days or at least 24 hours to let the flavors release. Once aged, remove ¼ of the marinade and set aside to use as a dipping sauce. Cooking: After your marinade has aged and your prawns just thawed, you're ready to get started. Split the prawns open along their backs with a sharp pairing knife. De-vein and clean. Remove legs. Do not remove shell, head or tail. If you just can't deal with the heads - remove them. Place prawns in marinade and place in the fridge. Let sit several hours. Remove the prawns and set aside. Place the used marinade in a sauce pan and bring to a boil - reduce the heat to a brisk simmer and cook for 8 minutes. Remove from heat. Fire up the braai/grille. Place the prawns on skewers - place on a hot grille, baste with plenty of the cooked marinade. Do not overcook! The general rule of thumb is 2 minutes per side for large prawns. The flesh should be firm but not hard. The inside should be opaque and not glassy. Serving Suggestions: Serve right off the grille with the reserved marinade sauce for dipping - have some nice crusty bread to sop up the extra sauce. -or- Serve over yellow or spiced rice - drizzle the reserved marinade sauce over the prawns and rice. Have plenty of napkins on hand and empty bowls for the shells.

MOZAMBICAN PERI-PERI PRAWNS



Mozambican Peri-Peri Prawns image

POSTED FOR ZWT 4: Getting the REAL peri-peri oil recipe is a pain in the backside, and you never really find it. This is the nearest to the real thing, I think, but I don't take responsibility!! You won't have peri-peri peppers, so any hot red peppers, fresh or dried, will do. Ready-made Peri-peri oil can be bought where I am. The longer you can steep this oil, the better! The Moz prawns (shrimps) are large and straight from the ocean, and are only slit through the back shell and the vein removed. Then they're butterflied, brushed well with the oil, and fried or grilled just until they curl up and turn pink. There are other similar recipes. Mozambique prawns are really the only prawns to use! I HAD to guess the weight of the prawns -- use as many as you think you have peri-peri for.

Provided by Zurie

Categories     African

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 7

3 -4 lbs shrimp, large, shells and head on (Mozambican prawns)
1 1/2 cups oil (your choice)
2 tablespoons lemon juice
2 tablespoons garlic, minced and crushed
1 teaspoon salt
4 -12 dried hot peppers (African peri-peri peppers are called for)
1 teaspoon paprika

Steps:

  • Wash the prawns/shrimps and pat dry. Cut open the backs and remove the dark vein. Kitchen scissors work best. Do not remove the shells. Then cut down gently and slightly butterfly the prawns.
  • The oil: start the day before, which is best. (Even the week before!)
  • You may need to remove seeds from the dried peppers, and then chop them up. Regulate the heat by using more or less!
  • Heat the oil gently, do not boil. Use groundnut or sunflower oil, not olive.
  • Add all the other ingredients except the prawns. Don't boil. Take off heat, cool, and save in a clean bottle.
  • Steep as long as you have time. The oil should colour to a pleasant reddish colour.
  • To cook, either put the prepared prawns in a large bowl, add the oil, stir well, and let marinade for 30 minutes up to 3 hours, in the fridge.
  • Bake or grill in a hot oven -- 350 deg F/180 deg C, or use your oven grill. Do NOT overcook: they turn pink when done.
  • Scoop up with a slotted spoon so the oil drips off, and you can also briefly drain them on scrunched-up kitchen paper.
  • Serve in a heap on a hot platter -- with plenty of wet cloths for hands and dipping bowls for fingers! Usually served with rice and some kind of fresh bread. This is not a dish for dainty eating. Use your hands.
  • Immensely popular in Maputo, where most of us will find out way to the famous old Costa do Sol restaurant on the sea, a few kilometres up north from Maputo, and order peri-peri prawns -- !

Nutrition Facts : Calories 1460.6, Fat 117, SaturatedFat 17.8, Cholesterol 691.2, Sodium 1450.1, Carbohydrate 7.7, Fiber 0.6, Sugar 0.7, Protein 92.9

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

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

MOZAMBICAN PERI-PERI SAUCE FOR SHRIMPS AND PRAWNS



Mozambican Peri-Peri Sauce for Shrimps and Prawns image

Oh dear, this can be addictive, depending on your personal tastes!! The real thing can only be made with African Birds' Eye Chilis, but there is not that much difference between a good red hot pepper and an African Birds' Eye Chili! I made up this recipe yesterday (cut from our local FEMINA magazine of April 09). I added a few extra hints here. By the way, shrimps and prawns are the same thing, except we call tiny shrimps, "shrimps" (LOL!) and the larger shrimps which range in size to Jumbo or King Prawns, "prawns"!! LOL! Also, this is not a dish for icky-picky eaters. The prawns are cleaned as usual, but NOT peeled. You can order your heaped plate of LM Prawns with Peri-Peri Sauce in Mozambique, especially in the capital, Maputo ... (use your atlas, Patricia!). This sauce is ideally used with large shrimps caught in the open sea -- not the sickly, tastless "farmed" shrimps. It is served heaped on a plate, with rice. You can peel it yourself, but the heads can safely be crunched ... Usually, if ordered, they ask you whether you want "hot", "medium", "mild", or with lemon butter. The lemon butter is for nerds, naturally, LOL!! You can use the entire recipe to throw in the pan and fry the prawns in, or as I do, skim off oil from the sauce mixture and fry the prawns in that, and then serve the rest of the sauce as a dipping sauce. Damp cloths and bowls for peels needed ... ! (LM Prawns in this case refers back to the time when the Portuguese ruled Mozambique, and Maputo was called Lourenço Marques).

Provided by Zurie

Categories     Low Protein

Time 8m

Yield 3/4 cup

Number Of Ingredients 5

2 -4 tablespoons hot peppers, crushed, dried (chop up fresh peppers, as much as you like, if you have them)
2 tablespoons garlic, pungent, finely chopped
1/2 cup oil
1 1/2 fluid ounces lemon juice, fresh (1/8th cup, can use up to 1/4 cup)
2 teaspoons salt, flaky (or 1 teaspoon kitchen salt)

Steps:

  • First method: simply whisk all ingredients together, and leave to infuse.
  • Second method: put in a blender, and process until smooth.
  • This is enough for one dip bowl, or you can use it in a pan, and then fry a huge amount of large shrimps in it, stirring, just until they turn pinkish and curl up. (I mean: cleaned but unpeeled prawns).
  • If you are worried about the heat of the sauce, simply fry your shrimps, and serve the peri-peri-sauce on the side.
  • This sauce wll also keep for months in the fridge.

Nutrition Facts : Calories 1343.2, Fat 145.5, SaturatedFat 21.7, Sodium 6207.4, Carbohydrate 15, Fiber 1.1, Sugar 3, Protein 2.1

PRAWNS PERI-PERI



Prawns Peri-Peri image

Our appreciation of peri-peri prawns comes from Mozambique, where these shellfish are cooked in the traditional Portuguese style.

Provided by @MakeItYours

Number Of Ingredients 10

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
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.
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