Grilled Shrimp Pili Pili Recipes

GRILLED SHRIMP PILI PILI

Grilled Shrimp Pili Pili image

This recipe from Mozambique is posted for the World Tour 2005. I haven't had time to try it yet, but know we'll enjoy it soon. The source is The Africa Cookbook - Tastes of a Continent by Jessica B. Harris. Note: the term pili pili refers to the hot chile. This recipe does require marinade time which is not included in the time listed.

Provided by PanNan

Categories African

Time 34m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs large shrimp (raw)
1 teaspoon birds eye chile, minced (can use serrano, Thai, or other hot chile to your taste)
4 garlic cloves, coarsely chopped
2 tablespoons lemon juice, freshly squeezed
2/3 cup peanut oil
salt
pepper
1 lemon, quartered, to be used for garnish

Steps:

Shell, devein and wash shrimp, leaving tails intact. Dry thoroughly on paper towels.
In a small bowl, combine the chile, garlic, lemon juice, salt and pepper to taste, and the peanut oil.
Place shrimp in a large bowl, and pour the oil mixture over the shrimp, coating the shrimp well. Cover bowl, and place in the refrigerator at least three hours, and stir occasionally.
Preheat the broiler (or grill). Remove the shrimp from the marinade and place in a single layer on a tray under the broiler, or in a grill basket for the grill. Cook about 2 minutes per side, until the shrimp are pink.
Serve with hot rice and garnish with a lemon quarter.

Nutrition Facts : Calories 571.5, Fat 40, SaturatedFat 6.8, Cholesterol 345.6, Sodium 338, Carbohydrate 6.7, Fiber 1.4, Sugar 0.2, Protein 46.7

CAMARAO GRELHADO PIRI PIRI (GRILLED SHRIMP PILI PILI)

Camarao Grelhado Piri Piri (Grilled Shrimp Pili Pili) image

Simple spicy seafood from Mozambique. Serve with rice and lemon quarters for garnish. Adapted from "The Africa Cookbook".

Provided by realbirdlady

Categories African

Time 3h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs shrimp, uncooked
1 teaspoon chile, minced (pili pili)
4 garlic cloves, chopped
2 tablespoons lemon juice
1/2 cup peanut oil
salt
pepper

Steps:

Shell the shrimp, leaving the tail "fins" intact. Devein.
In a small bowl, whisk together chile, garlic, lemon juice and half the oil.
Drizzle in the remaining oil, whisking. Add salt and pepper to taste.
Place the shrimp in a large bowl or ziploc baggie. Pour over the oil mixture, making sure that all shrimp are covered.
Refrigerate at least 3 hours, stirring occasionally.
Preheat the broiler or grill.
Cook shrimp for 2 minutes on each side, or until pink.

Nutrition Facts : Calories 406.1, Fat 29.3, SaturatedFat 4.8, Cholesterol 285.8, Sodium 1284.3, Carbohydrate 3.6, Fiber 0.1, Sugar 0.3, Protein 31.1

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