Ingredients author: dee
Marinade:
1/4 cup (60 ml) lemon juice
1/2 cup (125 ml) olive oil
3 cloves garlic, crushed
1 2 tsp (10 ml). Peri peri
1 tbsp (15 ml). fresh cilantro
salt and pepper to taste
1-1/2 lbs (.7 kg). fresh shrimp, shelled and cleaned
Garlic Butter:
1/2 cup (125 ml) butter
1 tbsp (15 ml). chopped garlic
1 tbsp (15 ml). cilantro
1 2 tsp (10 ml). Peri peri
salt and pepper
pinch of sugar
Peri Peri Rice:
1 chopped onion
1 chopped red pepper
1 cup (225 ml) rice, rinsed
1/2 cup (125 ml) white wine (optional, but increase stock a bit)
2 cups (475 ml) chicken broth
fresh cilantro, to garnish
lemon or lime juice, to garnish
preparation instructions
Mix the marinade ingrediants together and pour over shrimp.
Marinade for 30 min to an hour; set aside while preparing garlic butter.
Mix together ingredients for garlic butter and cook over low heat until butter is melted.
Remove shrimp from marinade (reserve marinade) and broil or grill, basting with garlic-butter until shrimp is cooked.
Now, serve with rice to go with shrimp (recipe follows).
Peri peri Rice for African Shrimp:
Saute onion and red pepper in the reserved marinade until they are soft and translucent.
Add rice and saute rice in the onion/pepper/marinade mixture for a couple of minutes, to bring out a nice toasty flavor.
Turn up the heat and add the chicken stock and wine.
Bring to a boil, cover and turn heat on lowest setting.
Cook/steam rice until done, about twenty minutes.
Serve rice with shrimp and garlic butter and garnish with cilantro and lemon juice.
Comments
Delicious!
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