Ingredients
-
2
-
1
-
4
-
2
-
2/3
-
-
-
1
-
-
-
-
-
-
-
Directions
Grilled Shrimp Pili Pili,This recipe from Mozambique is posted for the World Tour 2005. I haven’t had time to try it yet, but know we’ll enjoy it soon. The source is The Africa Cookbook – Tastes of a Continent by Jessica B. Harris. Note: the term pili pili refers to the hot chile. This recipe does require marinade time which is not included in the time listed.
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Steps
|
1
Done
|
Shell, Devein and Wash Shrimp, Leaving Tails Intact. Dry Thoroughly on Paper Towels. |
|
2
Done
|
in a Small Bowl, Combine the Chile, Garlic, Lemon Juice, Salt and Pepper to Taste, and the Peanut Oil. |
|
3
Done
|
Place Shrimp in a Large Bowl, and Pour the Oil Mixture Over the Shrimp, Coating the Shrimp Well. Cover Bowl, and Place in the Refrigerator at Least Three Hours, and Stir Occasionally. |
|
4
Done
|
Preheat the Broiler (or Grill). Remove the Shrimp from the Marinade and Place in a Single Layer on a Tray Under the Broiler, or in a Grill Basket For the Grill. Cook About 2 Minutes Per Side, Until the Shrimp Are Pink. |
|
5
Done
|
Serve With Hot Rice and Garnish With a Lemon Quarter. |
