CAMARAO GRELHADO PIRI PIRI (GRILLED SHRIMP PILI PILI)
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
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
PIRI PIRI GRILLED SHRIMP
Provided by Food Network
Categories main-dish
Time 33m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Whisk together coconut milk, garlic, chiles, zest, and paprika. Add shrimp and marinate overnight, refrigerated. Soak the wooden skewers in water overnight. Heat grill or grill pan. Drain shrimp and season shrimp with salt and pepper, toss in vegetable oil and skewer. Grill 1 1/2 minutes on both sides or until shrimp are opaque. Serve with the Mango Dipping Sauce.
- Bring vinegar and sugar to boil and then lower heat to medium and cook until syrupy consistency. When cooled, add to blender with mango puree and lime juice. Stir in chopped peppers.
GRILLED SHRIMP PIRI PIRI
Make and share this Grilled Shrimp Piri Piri recipe from Food.com.
Provided by Lavender Lynn
Categories Portuguese
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the pepper paste, garlic, cilantro, wine and olive oil in a bowl.
- Toss in the shrimp and give them a turn.
- Let stand 1/2 hour.
- Thread on the soaked skewers.
- Place the skewered shrimp over medium coals and grill 1&1/2 minutes.
- Turn over and grill the other side for 1&1/2 minutes more, until the shrimp are lightly pink and start to curl.
- Tip: for this dish you can sometimes get shrimp that has been deveined but the shells are left intact and are easy to peel. Keeping the shells on during grilling protects the shrimp from drying out.
Nutrition Facts : Calories 517.7, Fat 31, SaturatedFat 4.5, Cholesterol 345.6, Sodium 340.5, Carbohydrate 5.8, Fiber 0.2, Sugar 0.4, Protein 46.8
GRILLED SHRIMP PILI PILI
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
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
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- Combine the shrimp and piri-piri sauce in a large resealable plastic bag and toss to coat. Place the bag in a shallow dish and place it in the fridge to marinate, turning it a few times, for several hours.
- Heat a gas or charcoal grill to medium arranging for indirect heat. Thread the shrimp and lemon wedges on skewers and season with salt. Grill the shrimp over indirect heat, turning several times, until just opaque, about 6 minutes. For an extra spike of flavor, brush the skewers with fresh piri-piri sauce just before serving.
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