Mozambican Peri Peri Sauce For Shrimps And Prawns Recipes

MOZAMBICAN PERI PERI SAUCE

Mozambican Peri Peri Sauce image

You will love this famous sauce from Mozambique

Provided by International Cuisine

Categories Sauce

Time 15m

Number Of Ingredients 12

Ingredients

1 cup olive oil
1/4 cup chopped onions
1/2 small red pepper
10 African birds eye chili's or whatever type of chilies you like
1 Tablespoon smoked paprika
6 garlic cloves
4 basil leaves (optional)
1 Tablespoon Fresh Oregano (Optional)
Juice of 1 lemon or two limes
1 teaspoon salt plus more to taste as needed
1 teaspoon black pepper (ground)
1/4 cup white vinegar white (Optional)

Steps:

In a food processor of blender put all of the ingredients in blend until almost smooth.
Adjust seasonings to taste and refrigerate until ready to use.

Nutrition Facts : Calories 342 kcal, Carbohydrate 30 g, Protein 5 g, Fat 23 g, SaturatedFat 3 g, Sodium 2349 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving

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.

SHRIMP PIRI PIRI

Shrimp Piri Piri image

This shrimp piri piri, courtesy of Marcus Samuelsson, is a wonderful appetizer and can be found in Marcus's cookbook, "The Soul of New Cuisine."

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 6

Ingredients

12 jumbo shrimp, peeled and deveined
1/2 cup plus 2 tablespoons Piri Piri
2 tablespoons olive oil
1/2 teaspoon coarse salt
1 lime, quartered
12 Bibb lettuce leaves

Steps:

Toss shrimp and 1/2 cup piri piri in a large bowl until well combined. Let marinate 20 minutes in refrigerator.
Heat olive oil in a large skillet over medium heat. Add shrimp and cook until opaque throughout, about 2 minutes per side. Transfer shrimp to a plate, sprinkle with salt, and squeeze lime over shrimp.
Spread 1/2 teaspoon remaining piri piri sauce on each lettuce leaf. Top with a shrimp and fold over bottom and sides to form a wrap. Serve immediately.

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