PRAWNS PERI-PERI

Prawns Peri-Peri image

Provided by alligirl

Categories Peppers

Time 30m

Yield 4 entrees, 4 serving(s)

Number Of Ingredients 12

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)
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)

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.