These are my best peri peri shrimp. A classic Mozambican Portuguese dish that has blended into South African cuisine over the years. It’s one of our traditional dishes. I made this recipe with my own mild version of peri peri sauce.
Making your own peri peri sauce allows you to control the level of heat. For me, this means it can be really mild. African bird’s eye chili peppers are used to make traditional peri peri sauce and are very fiery.
I included four mild chili peppers in the recipe as an option to add to the sauce.
If you don’t want to make your own, there are many very good commercial peri peri sauce options. I love the sauces from my favorite Portuguese restaurant, Diaz Tavern.
Peri peri shrimp are great cooked over the fire, but I love cooking them in a skillet or wok with this recipe.
This is the third recipe in our Heritage Month series using Kellygold butter. Butter is made from the milk of grass-fed, free-roaming cows. Creamy and delicious, it’s the perfect accompaniment to this peri peri shrimp recipe. Kelly Gold products do not use any artificial additives, only natural ingredients “because it’s all about taste”.
Serve these prawns with savory bread and butter to mop up all the savory pan sauce.
How to make peri peri shrimp?
If you do this, first make the peri peri sauce from scratch (see recipe below).You can do this a day or more in advance. Or buy a bottle of your favorite peri peri sauce.
A few hours before cooking the shrimp, place the thawed shrimp in the dish with the marinade ingredients. It is recommended to marinate only 2 hours. Marinade acids can destroy meat if left for too long or overnight.
Heat the pan just before serving. Peri peri shrimp are cooked very quickly and served immediately.
Toss the shrimp with all the marinade ingredients and fry in the skillet for a few minutes until they start to turn pink. When in doubt, stop cooking just before it’s done. The residual heat of the frying pan and the action of the flambé ensure that the shrimp is cooked.
Flambé the shrimp with brandy. This is an important step for me and adds great flavor.
Recipe – 2 servings
periperi shrimp
My best peri peri shrimp are fried in a delicious marinade of peri peri, white wine, garlic and chili peppers.
- Preparation time: 10 hours + 2 hours marinade
- Cooking time: 5 minutes
- total time: 21 minutes
- yield: 2 people
- Category: seafood
- Method: fried bread
- cooking: South Africa
500GM queen or large prawn, cleaned and deveined but head on
¼ cup Use peri peri sauce (see my recipe below) or your favorite store-bought option
2 Tbs olive oil
50gm / 3.5 tbsp Kelly Gold Butter
3 fresh bay leaves
3 crushed garlic
1 –2 small pitted chilies (omit if using hot sauce)
juice from 1 lemon
½ cup / 125ml) dry white wine
2 tablespoons chopped parsley (for garnish)
¼ cup brandy to flambé
Place the cleaned shrimp on a flat plate. Place all ingredients except brandy in a small saucepan and heat until butter melts. Pour this over the shrimp.
Marinate for 2 hours.
Heat a large nonstick skillet or wok. You can do this in a large flat pot (scottel) on the fire. Be careful not to overcook the shrimp as they will overcook. When in doubt, cook slightly undercooked.
Heat the brandy in a small pan and pour over the hot shrimp. Light this up and flambé the shrimp.
keyword: Peri Peri, Shrimp, Best Recipes, Marinade, Nando’s, Sauce, Butter, Homemade
peri peri sauce
This is a homemade peri peri sauce recipe.
- Preparation time: Ten
- Cooking time: 45 minutes
- total time: 55 minutes
- yield: 2.5 cups
- Category: sauce
- Method: Boil
- cooking: South Africa
peri peri sauce
To cook the sauce:
2 x or (400g) – red bell pepper, seeded and coarsely chopped
6 – Birdseye chili, coarsely chopped (seeds removed or included depending on spiciness)
Four – Coarsely chopped long red chilies (with seeds) – or omitted to keep the sauce mild
1 – red onion, peeled and coarsely chopped
Five Cloves – Garlic, peeled and coarsely chopped
lemon juice
1/4 cup (60ml) – red wine vinegar
1 1/2 tsp (4g) – smoked paprika
1 1/2 tsp (3g) – dried oregano
2 teaspoons – sea salt
1 teaspoon – ground black pepper
2 teaspoons brown sugar
2 – bay leaves
When cooking the sauce:
1/2 cup (125) – Red Wine Vinegar
the juice of half lemon
3/4 cup (120ml) – Extra Virgin Olive Oil
To cook the sauce:
2 x or (400g) – red bell pepper, seeded and coarsely chopped
6 – Birdseye chili, coarsely chopped (seeds removed or included depending on spiciness)
4 – Coarsely chopped long red pepper (seeds included) – or omitted to keep the sauce mild
1 – red onion, peeled and coarsely chopped
5 cloves – peeled and coarsely chopped garlic
lemon juice
1/4 cup (60ml) – red wine vinegar
1 1/2 teaspoons (4g) – smoked paprika
1 1/2 teaspoons (3g) – dried oregano
2 teaspoons – sea salt
1 tsp – ground black pepper
2 teaspoons brown sugar
2 – bay leaves
When cooking the sauce:
1/2 cup (125) – red wine vinegar
juice of half a lemon
3/4 cup (120ml) – extra virgin olive oil
Place all sauce ingredients except bay leaf in a small food processor and blend until smooth.
Place this mixture and 2 bay leaves in a small saucepan and simmer gently for about 45 minutes.
Once cooked, remove the bay leaves, add additional red wine vinegar, lemon juice and olive oil and blend in an immersion blender until smooth.
Pour the peri peri sauce into a jar and store in the refrigerator until needed.
nutrition
- Serving size: about 2.5 cups
keyword: Peri Peri, Sauce, Recipe, Nando’s
Some other South African heritage recipes:
South African classic raw milk tart
Best buttermilk bran rusks.
Earl Gray Black Tea Milk Tart ~Baked Milk Tart~
Orange Aoi Pudding
Pear and ginger malva pudding
Mallow pudding with cranberries and ginger
Grandmother Betty’s Crunchy Recipe
easy peppermint crisp pudding
Traditional South African bobotie served with aromatic yellow rice
More Recipes Using Kellygold Butter & Cheese
Best cheese and onion quiche
my best lemon meringue pie
my perfect cheese scone
Snook cooked in orange and apricot butter
*This article is sponsored by kelly gold
