Prawns Peri-Peri

Name: Prawns Peri-Peri
Ingredients: 18 -24 large prawns (large shrimp); 3/4 cup butter; 2 teaspoons crushed garlic; 2 tablespoons lemon juice; 2 tablespoons peri-peri, sauce (recipe below); salt; fresh ground black pepper; fresh parsley (optional for garnish); PERI-PERI SAUCE; 1 1/2 ounces red chilies, very finely chopped; 5 garlic cloves, crushed; 2 cups olive oil; 1 pared small lemon, rind of (use a vegetable peeler to remove the skin in thin strips)

13 ingredients

11 steps

Ingredients

18 -24 large prawns (large shrimp)
3/4 cup butter
2 teaspoons crushed garlic
2 tablespoons lemon juice
2 tablespoons peri-peri, sauce (recipe below)
salt
fresh ground black pepper
fresh parsley (optional for garnish)
PERI-PERI SAUCE
1 1/2 ounces red chilies, very finely chopped
5 garlic cloves, crushed
2 cups olive oil
1 pared small lemon, rind of (use a vegetable peeler to remove the skin in thin strips)

Directions

1

PERI-PERI SAUCE.
2

**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.**.
3

Slit prawns down their backs and devein.
4

Leave heads on, or remove them if you prefer.
5

Depending on the size of your frying pan, cook them in one or two batches.
6

Heat the butter gently and add the garlic and lemon juice.
7

Don't let the garlic burn.
8

Add prawns and peri-peri sauce. (Shake first to make sure you get some of the chilli and garlic as well.).
9

Sizzle for 4-5 minutes, turning frequently, until cooked.
10

Season with salt and pepper and tip into a warm serving bowl.
11

Garnish, if you wish, with chopped fresh parsley. Serve with rice or bread and butter.