Description Edit

Hot spiced prawns. Among the abundant shellfish off the coast of Mozambique are the giant shrimp-like crustaceans called prawns. Substitute the largest shrimp you can find for this recipe - less than a dozen per pound. They should be cleaned and shelled, but the tail shell should be left on, if possible, to enhance the flavor.

Ingredients Edit

Piripiri sauce Edit

Directions Edit

  1. Clean shellfish.

Piripiri sauce Edit

  1. For a marinade, combine all the ingredients except butter in a bowl with meat or seafood.
  2. Stir to coat each piece well.
  3. If you’ll be cooking within a couple of hours, let the mixture sit at room temperature; otherwise, cover and refrigerate.
  4. Marinating overnight allows all the flavors to blend nicely.

Assembly Edit

  1. Put prawns or shrimp in a bowl and pour sauce over them, stirring to coat each piece well.
  2. Set aside to marinate (soak) for several hours.
  3. Grilling over charcoal fire is the preferred cooking method; broiling is an alternative.
  4. To broil, place whole prawns or shrimp on a rack over a pan that can catch drips.
  5. Put the rack about 3 inches from your broiler, and sear for 3 – 4 minutes on each side.
  6. You can also cook them by frying quickly in a skillet of hot butter until they become golden pink (to avoid scorching and smoking, use clarified butter).
  7. Meanwhile, heat the marinade in which the prawns or shrimp were soaked.
  8. Pass at the table as sauce.
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