Recipes
Appetizers
Salads
Main Dishes
Side dishes
Desserts
Community
Join
Log In
Log Off
My Cookbook
My Group
My Profile
My Graphics
User Directory
Features
Cooking Articles
Book Reviews
Kitchen Goodies
Spice Plan Shop
Spices & Such
Kitchen Artwork

GOODNESS
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
ADVERTISEMENT
Recipe

Prawns Peri-Peri

serves
prep time: 10
cook time: 5

ingredients

  • 21 large prawns (large shrimp)
  • 10 milliliters (2 teaspoons) crushed garlic
  • 30 milliliters (2 tablespoons) lemon juice
  • 30 milliliters (2 tablespoons) peri-peri sauce (recipe below)
  • salt, milled black pepper
  • PERI-PERI SAUCE
  • 50 grams (3 tablespoons) red chillies, very finely chopped
  • 5 cloves garlic, crushed
  • 500 milliliters (2 cups) olive oil
  • pared rind of 1 small lemon (use a vegetable peeler to remove the skin in thin strips)

directions

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 2 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 2 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 chili and garlic as well.)

Sizzle for 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.

Fresh red chile peppers are the traditional choice for peri-peri sauce, but green chiles can be substituted.

This recipe makes more peri-peri sauce than is needed. The extra can be stored in the refrigerator for up to 2 weeks, and is great with roasted, barbecued, or fried chicken.

Wine suggestion: Tip your hat to the Portuguese voyagers who helped create this Southern African classic with an unpretentious Vinho Verde such as Aveleda's lightly sparkling Trajadura.