Shrimp Piri-Piri

  • Mozambique
  • Makes 4 servings
  • Heat Scale: Medium

Shellfish is abundant off the east coast of Africa, and the prawns are so large that a couple will make a meal. The Mozambique marinade not only goes well with shrimp or prawns but also with fish and chicken. Note that this recipe requires advance preparation.

  • 1/4 cup butter or margarine
  • 1/4 cup peanut oil
  • 2 tablespoons crushed dried hot chile, such as piquin
  •      or cayenne, seeds included
  • 4 cloves garlic, minced
  • 3 tablespoons fresh lime or lemon juice
  • 1 pound shrimp or prawns, shelled and deveined

In a skillet over medium heat, melt the butter and add the oil and the remaining marinade ingredients, except for the shrimp. Simmer for 2 to 3 minutes to blend the flavors. Remove from the heat and let the mixture cool for 10 to 15 minutes.

In a bowl, toss the shrimp in the marinade and marinate for a couple of hours, covered, in the refrigerator. Drain the shrimp and reserve the marinade.

Thread the shrimp on skewers and grill over hot charcoal or broil until done, 2 to 3 minutes.

In a saucepan over medium-high heat, bring the marinade to a boil (to kill any bacteria from marinating) and serve on the side.

  • from:
  • The Chile Pepper Encyclopedia
  • Everything You'll Ever Need to Know About Hot Peppers,
    with More Than 100 Recipes
  • by Dave DeWitt
  • William Morrow & Co. 1999, 2003
  • $19.95; paperback
  • ISBN: 0756754038
  • Recipe reprinted by permission.

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