very peri-peri...prawns
(2 ratings)
definitely not for the faint hearted
(2 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
25 Min
Ingredients For very peri-peri...prawns
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2 kglarge (tiger/pink prawns) or langoustines with shells,heads intact
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1 1/2 tspsalt
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400 mltomato sauce
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10 clovefat garlic finely crushed
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1 tspperi-peri powder
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2 mdhabanero chilies finely ground
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1/4 cfinely chopped mint leaves
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20 mlfreshly juiced lemon
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1 Tbspcumin seeds,ground
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250 gbutter
How To Make very peri-peri...prawns
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1devein prawns,remove legs. wash thoroughly and drain well.
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2place prawns/langoustines into large glass dish,add salt,mint leaves,200 mls tomato sauce,ground habanero chilies,lemon juice,garlic,cumin powder and peri-peri powder.
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3mix thoroughly so that all prawns are well coated and marinate for at least 1 hour. switch oven to grill and melt butter in a big grilling pan. add remaining tomato sauce to prawns and stir well.
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4add prawns together with the marinade to the melted butter in the grilling pan and place under the grill for about 25 minutes. turn prawns in pan every 5 minutes to prevent from burning on one side,using tongs.
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5grill until prawns/langoustines are done and sauce is thick.
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6serve with spiced rice or crusty bread..with a green tossed salad..
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7ensure you have a box of tissues..and lots of ice cold beer readily available.....enjoy!
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