Recipe: Shrimp Piri-Piri

Cookbook

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.

Buy The Chile Pepper Encyclopedia