Seafood
The Africa News Cookbook
4-6

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.

• 2-3 lbs. prawns or large shrimp
• 1 batch piripiri sauce

Put prawns or shrimp in a bowl and pour sauce over them, stirring to coat each piece well. Set aside to marinate (soak) for several hours.

Grilling over a charcoal fire is the preferred cooking method; broiling is an alternative. To broil, place whole prawns or shrimp on a rack over a pan that can catch drips. Put the rack about 3 inches from your broiler, and sear for 3-4minutes on each side. You can also cook them by frying quickly a in a skillet of hot butter until they become golden pink. ( To avoid scorching and smoking, use clarified butter)

Meanwhile, heat the marinade in which the prawns or shrimp were soaked. Pass at the table as sauce. If you prefer, make a fresh batch of piripiri for serving.

 

Picture : google image