Mozambican Peri Peri Sauce For Shrimps And Prawns Recipes

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SHRIMP MOZAMBIQUE



Shrimp Mozambique image

This is a delicious Portuguese dish that my mom used to make for us all the time. A good crusty bread is a must to sop up the sauce. If you love bold, savory flavors, you'll love shrimp Mozambique.

Provided by Melissa Rapoza Fragoza

Categories     World Cuisine Recipes     European     Portuguese

Time 45m

Yield 6

Number Of Ingredients 11

½ cup butter
1 large onion, chopped
10 cloves garlic, chopped
1 (12 ounce) can beer
¼ cup dry white wine
3 (1.41 ounce) packages sazon seasoning with saffron (such as Goya® Azafran)
hot sauce
salt to taste
1 pound large shrimp, shells left on
3 cups cooked white rice, or to taste
1 tablespoon chopped fresh parsley

Steps:

  • Melt butter in a large skillet over medium heat. Add onion and garlic and cook until tender but not brown, about 5 minutes.
  • Stir beer, white wine, sazon, hot sauce, and salt into the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes.
  • Add shrimp to the skillet and cook until pink, 3 to 4 minutes. Add rice; heat through for about 5 minutes. Stir in parsley.

Nutrition Facts : Calories 348.5 calories, Carbohydrate 28.7 g, Cholesterol 155.7 mg, Fat 16.3 g, Fiber 0.9 g, Protein 15.5 g, SaturatedFat 10 g, Sodium 3277.2 mg, Sugar 1.3 g

MOZAMBICAN PERI PERI SAUCE



Mozambican Peri Peri Sauce image

You will love this famous sauce from Mozambique

Provided by International Cuisine

Categories     Sauce

Time 15m

Number Of Ingredients 12

1 cup olive oil
1/4 cup chopped onions
1/2 small red pepper
10 African birds eye chili's or whatever type of chilies you like
1 Tablespoon smoked paprika
6 garlic cloves
4 basil leaves (optional)
1 Tablespoon Fresh Oregano (Optional)
Juice of 1 lemon or two limes
1 teaspoon salt plus more to taste as needed
1 teaspoon black pepper (ground)
1/4 cup white vinegar white (Optional)

Steps:

  • In a food processor of blender put all of the ingredients in blend until almost smooth.
  • Adjust seasonings to taste and refrigerate until ready to use.

Nutrition Facts : Calories 342 kcal, Carbohydrate 30 g, Protein 5 g, Fat 23 g, SaturatedFat 3 g, Sodium 2349 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving

PRAWNS PERI-PERI



Prawns Peri-Peri image

Provided by Lannice Snyman

Categories     Garlic     Shellfish     Sauté     Quick & Easy     Dinner     Lunch     Lemon     Shrimp     Hot Pepper     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 3-4 servings

Number Of Ingredients 11

18-24 large prawns (large shrimp)
200 g (3/4 cup) butter
10 ml (2 teaspoons) crushed garlic
30 ml (2 tablespoons) lemon juice
30 ml (2 tablespoons) peri-peri sauce (recipe below)
salt, milled black pepper
PERI-PERI SAUCE
50 g (1 1/2 ounces) red chillies, very finely chopped
5 cloves garlic, crushed
500 ml (2 cups) olive oil
pared rind of 1 small lemon (use a vegetable peeler to remove the skin in thin strips)

Steps:

  • 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.

PRAWNS PERI PERI MOZAMBIQUE



Prawns Peri Peri Mozambique image

Our family vacationed in Mozambique back in the 1960's and my recollection of Prawns Peri Peri was served as 6 deep fried prawns on a bed of savory rice with a side bowl of Peri Peri sauce which was a combination of onions, garlic, chopped tomatoes sauteed in Peri Peri oil.

Provided by joczka

Categories     One Dish Meal

Time 56m

Yield 4 serving(s)

Number Of Ingredients 9

24 prawns (twelve count shrimp substitute)
1/4 cup extra virgin olive oil
4 cups of cooked savory rice
2 tablespoons peri peri oil (Palm oil infused with hot red peppers for at least 1 week)
2 medium onions, chopped
6 garlic cloves, chopped
4 large ripe tomatoes, diced
salt and pepper
2 cups frozen sweet peas

Steps:

  • Prepare Peri Peri sauce first, by sauteeing onion and garlic in Peri Peri oil until soft, then add diced tomatoes, stir to combine and simmer for 20 minutes on low heat, covered. After 20 minutes adjust seasoning with salt and pepper. Remove from heat and keep warm. Reheat rice over a colander of boiling water, adding frozen sweet green peas 5 minutes before service.
  • Bring olive oil to a hot smoke temperature and in batches fry the prawns until crisp, but not over done, about 4 minutes. Remove batches to paper towel and keep hot.
  • Serve 6 prawns over savory rice per person and pass bowl of Peri Peri sauce to spoon over prawns. Prawns traditionally eaten shell on with fingers, and crispy heads sucked for flavor.

Nutrition Facts : Calories 1027.2, Fat 22.5, SaturatedFat 3.2, Cholesterol 45.4, Sodium 221.7, Carbohydrate 179.2, Fiber 9.6, Sugar 11.3, Protein 24.2

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