Best 4 Prawns Peri Peri Recipes
Prawns peri peri is a tantalizingly flavorful dish that tantalizes taste buds with its zesty and vibrant flavors. Originating from the vibrant culinary tapestry of Mozambique, this dish has gained widespread popularity around the world for its delectable combination of succulent prawns, aromatic spices, and tangy peri peri sauce. Embark on a culinary adventure as we unveil the secrets behind crafting the perfect prawns peri peri, guiding you through the selection of the freshest ingredients, the art of perfect spicing, and the techniques to achieve that irresistible char on the prawns. Get ready to tantalize your senses and indulge in a taste sensation that will leave you craving for more.
Here are our top 4 tried and tested recipes!
PRAWNS PERI-PERI
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
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
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.
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!
Provided by alligirl
Categories Peppers
Time 30m
Yield 4 entrees, 4 serving(s)
Number Of Ingredients 12
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
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
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
Tips:
- Choose fresh, large prawns. Smaller prawns will cook too quickly and become tough.
- Marinate the prawns for at least 30 minutes. This will help the flavors to penetrate the prawns and make them more juicy.
- Use a hot grill or griddle. This will help to sear the prawns and give them a nice smoky flavor.
- Cook the prawns for 2-3 minutes per side. Overcooking will make them tough.
- Serve the prawns immediately with your favorite dipping sauce.
Conclusion:
Prawns peri peri is a delicious and easy-to-make dish that is perfect for a summer party or cookout. The prawns are marinated in a flavorful peri peri sauce and then grilled or roasted until cooked through. Serve them with your favorite dipping sauce and enjoy!
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