Mozambican Peri-Peri Sauce for Shrimps and Prawns
- Ready In:
- 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.
Questions & Replies
Got a question? Share it with the community!
* * * MADE FOR COOK-A-THON IN HONOR OF ZURIE'S DEAR HUSBAND JANUARY 2014 * * *<br/>We enjoyed this sauce. The ease of it is perfect. I controlled the heat to our liking. I loved the lemon in it. When I was getting it together, DH said he wasn't going to try it because it looked "too hot" for him. Well, guess who ate the most, yup, he did. I made this 2 ways, I took 6 shrimps and cooked them in the sauce in a fry pan - delish. Then, I boiled the other shrimps like I normally do, then used the rest of the sauce as a dipping sauce. Very good. Thank you for this recipe.
RECIPE SUBMITTED BY
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).