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!
INGREDIENTS
Nutrition- 18 -24large prawns (large shrimp)
- 3⁄4cup butter
- 2teaspoons crushed garlic
- 2tablespoons lemon juice
- 2
-
PERI-PERI SAUCE
- 1 1⁄2
- 5
- 2cups olive oil
- 1
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DIRECTIONS
- 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.
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