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Prawns Peri-Peri

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Ingredients

Adjust Servings:
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)

Nutritional information

1292.7
Calories
1286 g
Calories From Fat
142.9 g
Total Fat
36.8 g
Saturated Fat
125.5 mg
Cholesterol
460.8 mg
Sodium
3.4 g
Carbs
0.3 g
Dietary Fiber
0.8 g
Sugars
4.6 g
Protein
203g
Serving Size

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Prawns Peri-Peri

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    Cuisine:

    3/25/2012 So no rating yet...I just wanted to show you the Peri-Peri mellowing out in the fridge trying to age...personality I think you can age faster in the sun...but we will just have to wait...I did like really down size the Peri-Peri because there's just two of us and I plan to cut the recipe in half...so with that said...use 1/4 oz chilies, 1/2 garlic clove, crushed and I minced it to...ok it was like a whole clove cuz I like garlic, 1/4 cup olive oil and 1/8 of a small lemon, rind and stripped thinly...I'm sure this is going to be tasty...be back with the final results in about 2 weeks...:) We enjoyed this tasty dish with our dinner last night...we all felt that the peri-peri sauce was lost in the dish...there's so much butter that overpowers the rest of the ingredients...but it's still delicious...I could see omitting the sauce and just throw in some chili peppers and extra garlic...thanks for posting...made for Spring 2012 PAC

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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!, 3/25/2012 So no rating yet I just wanted to show you the Peri-Peri mellowing out in the fridge trying to age personality I think you can age faster in the sun but we will just have to wait I did like really down size the Peri-Peri because there’s just two of us and I plan to cut the recipe in half so with that said use 1/4 oz chilies, 1/2 garlic clove, crushed and I minced it to ok it was like a whole clove cuz I like garlic, 1/4 cup olive oil and 1/8 of a small lemon, rind and stripped thinly I’m sure this is going to be tasty be back with the final results in about 2 weeks 🙂 We enjoyed this tasty dish with our dinner last night we all felt that the peri-peri sauce was lost in the dish there’s so much butter that overpowers the rest of the ingredients but it’s still delicious I could see omitting the sauce and just throw in some chili peppers and extra garlic thanks for posting made for Spring 2012 PAC


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    Steps

    1
    Done

    Peri-Peri Sauce.

    2
    Done

    **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.**.

    3
    Done

    Slit Prawns Down Their Backs and Devein.

    4
    Done

    Leave Heads on, or Remove Them If You Prefer.

    5
    Done

    Depending on the Size of Your Frying Pan, Cook Them in One or Two Batches.

    6
    Done

    Heat the Butter Gently and Add the Garlic and Lemon Juice.

    7
    Done

    Don't Let the Garlic Burn.

    8
    Done

    Add Prawns and Peri-Peri Sauce. (shake First to Make Sure You Get Some of the Chilli and Garlic as Well.).

    9
    Done

    Sizzle For 4-5 Minutes, Turning Frequently, Until Cooked.

    10
    Done

    Season With Salt and Pepper and Tip Into a Warm Serving Bowl.

    11
    Done

    Garnish, If You Wish, With Chopped Fresh Parsley. Serve With Rice or Bread and Butter.

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    Grace White

    Pastry prodigy whipping up delicate and delicious pastries with finesse.

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