Best 3 Mozambican Peri Peri Sauce For Shrimps And Prawns Recipes

Embark on a culinary journey to the vibrant shores of Mozambique with our tantalizing Peri Peri Sauce, a symphony of flavors that will set your taste buds ablaze. This fiery sauce is a staple in Mozambican cuisine, adding a unique blend of heat and tang to your favorite dishes. Whether you prefer the classic Peri Peri Prawns or the succulent Peri Peri Chicken, our collection of recipes will guide you through the steps of creating this flavorful sauce. Prepare to elevate your meals with the zesty kick of Peri Peri and transport your palate to the heart of Mozambique.

Here are our top 3 tried and tested recipes!

MOZAMBICAN PERI PERI SAUCE

Mozambican Peri Peri Sauce image

You will love this famous sauce from Mozambique

Provided by International Cuisine

Categories Sauce

Time 15m

Number Of Ingredients 12

Ingredients

1 cup olive oil
1/4 cup chopped onions
1/2 small red pepper
10 African birds eye chili's or whatever type of chilies you like
1 Tablespoon smoked paprika
6 garlic cloves
4 basil leaves (optional)
1 Tablespoon Fresh Oregano (Optional)
Juice of 1 lemon or two limes
1 teaspoon salt plus more to taste as needed
1 teaspoon black pepper (ground)
1/4 cup white vinegar white (Optional)

Steps:

In a food processor of blender put all of the ingredients in blend until almost smooth.
Adjust seasonings to taste and refrigerate until ready to use.

Nutrition Facts : Calories 342 kcal, Carbohydrate 30 g, Protein 5 g, Fat 23 g, SaturatedFat 3 g, Sodium 2349 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving

PRAWNS PERI-PERI

Prawns Peri-Peri image

Provided by Lannice Snyman

Categories Garlic Shellfish Sauté Quick & Easy Dinner Lunch Lemon Shrimp Hot Pepper Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 3-4 servings

Number Of Ingredients 11

Ingredients

18-24 large prawns (large shrimp)
200 g (3/4 cup) butter
10 ml (2 teaspoons) crushed garlic
30 ml (2 tablespoons) lemon juice
30 ml (2 tablespoons) peri-peri sauce (recipe below)
salt, milled black pepper
PERI-PERI SAUCE
50 g (1 1/2 ounces) red chillies, very finely chopped
5 cloves garlic, crushed
500 ml (2 cups) olive oil
pared rind of 1 small lemon (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.

PRAWNS PERI PERI MOZAMBIQUE

Prawns Peri Peri Mozambique image

Our family vacationed in Mozambique back in the 1960's and my recollection of Prawns Peri Peri was served as 6 deep fried prawns on a bed of savory rice with a side bowl of Peri Peri sauce which was a combination of onions, garlic, chopped tomatoes sauteed in Peri Peri oil.

Provided by joczka

Categories One Dish Meal

Time 56m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

24 prawns (twelve count shrimp substitute)
1/4 cup extra virgin olive oil
4 cups of cooked savory rice
2 tablespoons peri peri oil (Palm oil infused with hot red peppers for at least 1 week)
2 medium onions, chopped
6 garlic cloves, chopped
4 large ripe tomatoes, diced
salt and pepper
2 cups frozen sweet peas

Steps:

Prepare Peri Peri sauce first, by sauteeing onion and garlic in Peri Peri oil until soft, then add diced tomatoes, stir to combine and simmer for 20 minutes on low heat, covered. After 20 minutes adjust seasoning with salt and pepper. Remove from heat and keep warm. Reheat rice over a colander of boiling water, adding frozen sweet green peas 5 minutes before service.
Bring olive oil to a hot smoke temperature and in batches fry the prawns until crisp, but not over done, about 4 minutes. Remove batches to paper towel and keep hot.
Serve 6 prawns over savory rice per person and pass bowl of Peri Peri sauce to spoon over prawns. Prawns traditionally eaten shell on with fingers, and crispy heads sucked for flavor.

Nutrition Facts : Calories 1027.2, Fat 22.5, SaturatedFat 3.2, Cholesterol 45.4, Sodium 221.7, Carbohydrate 179.2, Fiber 9.6, Sugar 11.3, Protein 24.2

Tips:

To make the peri-peri sauce, you can use either fresh or dried chilies. If using fresh chilies, remove the seeds and ribs to reduce the heat. For a milder sauce, use fewer chilies.
The sauce can be made ahead of time and stored in the refrigerator for up to 5 days.
To cook the shrimp or prawns, you can either grill, bake, or fry them. If grilling, preheat the grill to medium-high heat and cook the shrimp or prawns for 2-3 minutes per side, or until cooked through.
If baking, preheat the oven to 400 degrees Fahrenheit and bake the shrimp or prawns for 10-12 minutes, or until cooked through.
If frying, heat a large skillet over medium-high heat and add enough oil to cover the bottom of the skillet. Fry the shrimp or prawns for 2-3 minutes per side, or until cooked through.

Conclusion:

Mozambican peri-peri sauce is a delicious and versatile sauce that can be used to add flavor to a variety of dishes. It is especially good with shrimp and prawns, but can also be used with chicken, fish, or vegetables. The sauce is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, this sauce is sure to please everyone at your table.