Best 3 Camarões Piri Piri Angola Recipes
"Camarões Piri Piri Angola" is a delightful Angolan dish that captivates taste buds with its vibrant flavors and aromatic spices. This tantalizing dish features succulent shrimp cooked in a delectable piri piri sauce, a fiery concoction that adds a delightful kick of heat balanced by a symphony of herbs and spices. As you embark on this culinary journey, we will guide you through the steps to create an unforgettable "Camarões Piri Piri Angola" experience, ensuring that every bite transports you to the vibrant streets of Angola. So, prepare to tantalize your palate as we delve into the secrets of this irresistible dish. Let's get started!"
Here are our top 3 tried and tested recipes!
SHRIMP WITH HOT RED PEPPERS: CAMAROES PIRI-PIRI
Piri-piri are incendiary little red peppers from Angola. The Porutguese can't get enough of them, so they keep bottles of Molho de Piri-piri (a sauce somewhat like Tabasco on the table alongside the salt and pepper, then sprinkle this liquid fire over virtually everything ? French fries, steamed greens, shellfish. Although I am not as much a fan of piri-piri sauce as the Portuguese, I must admit that Molho de Piri-piri, is the perfect dunk for shrimp prepared this way, a dish that has recently become a great specialty at a number of Lisbon's top restaurants. Note: Because piri-piri peppers are unobtainable here, I've substituted the more widely available long, slender, twisted cayenne pods. You can also use the scarlet New Mexico chiles, the tiny but explosive chile pequins, even the green jalapeno peppers. Just add them in stages, tasting as you go, so that the shrimp aren't so torrid they bring tears to your eyes.
Provided by Food Network
Categories appetizer
Time P1DT1h20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the shrimp, garlic, cayenne, and olive oil in a 9 by 9 by 2-inch baking dish and toss well; cover and marinate at least 24 hours in the refrigerator. When ready to cook, preheat the broiler. Lay the shrimp on a well-oiled broiler pan and brush generously with the marinade, and broil 2 minutes longer. Serve sizzling hot with little bowls of the dipping sauce (1 for each person). To cool the fire, accompany with a crisp green salad, chunks of good Portuguese bread and well-chilled vinho verde.
- Variation: Camaroes Grelhados Piri-piri (Grilled Shrimp with Hot Red Peppers): Marinate the shrimp as directed. When ready to cook, build a hot charcoal fire and when the flames have died down, leaving white-hot coals, arrange the shrimp, not quite touching one another, on 4 to 6 well-oiled long metal skewers. Adjust the height of the grill so that it is about 6 inches above the coals, lay the skewers on the grill and cook about 6 minutes, turning often, and brushing with additional marinade. Serve with little bowls of Molho de Piri-piri.
- Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room temperature. The sauce will keep well for about a month. Shake the sauce every time you use it.
CAMARõES PIRI-PIRI (ANGOLA)
This recipe is from week nine of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Angola is my ninth stop. Camarões Piri-Piri is shrimp cooked in a basic hot pepper sauce. Piri-piri sauce (also known as Peri-Peri) is available from several online gourmet shops.
Provided by GiddyUpGo
Categories African
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Mix the peri-peri sauce with the garlic. Add the shrimp.
- Cover and marinade in your refrigerator for at least 30 minutes (the longer the better).
- Thread shrimp onto skewers. Cook over hot coals or under your broiler for five minutes, turning once, until the shrimp are pink and cooked through.
LEMON SALAD (ANGOLA)
This recipe is from week nine of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Angola is my ninth stop. Lemon Salad is a traditional Angolan side dish made with thinly sliced fennel and lemon juice.
Provided by GiddyUpGo
Categories Vegetable
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Trim the fennel bulbs, reserving about two tablespoons of the fronds. Finely chop the fronds and whisk them together with the first three ingredients.
- Thinly slice the fennel bulbs and toss with the dressing. Sprinkle with parmesan cheese and serve.
Nutrition Facts : Calories 93.7, Fat 5.9, SaturatedFat 2.1, Cholesterol 8.3, Sodium 379.3, Carbohydrate 6.8, Fiber 2.5, Sugar 0.3, Protein 4.6
Tips:
- Choose the right peppers: Piri piri peppers come in a variety of heat levels, so choose the ones that best suit your taste. If you're not sure how hot a pepper is, start with a milder variety and adjust the amount you use as needed.
- Use fresh ingredients: Fresh peppers, garlic, and onion will give your camarão piri piri the best flavor. If you can't find fresh peppers, you can use dried peppers, but be sure to soak them in water for at least 30 minutes before using.
- Don't overcrowd the pan: When cooking the shrimp, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to stick to the pan.
- Cook the shrimp until they're just cooked through: Overcooked shrimp are tough and chewy, so be careful not to overcook them. Cook them just until they're opaque and pink in the center.
- Serve immediately: Camarão piri piri is best served immediately, while the shrimp are still hot and juicy. You can serve it with rice, potatoes, or vegetables.
Conclusion:
Camarão piri piri is a delicious and flavorful dish that is sure to please everyone at your table. It's a great way to enjoy the fresh flavors of summer, and it's also a relatively easy dish to make. So next time you're looking for a new and exciting seafood recipe, give camarão piri piri a try.
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