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    Home » Recipes » Main Dish

    Cosa-Cosa Camarão (Hot-Hot Prawns)

    May 29, 2014 By Darlene at International Cuisine

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    Hot hot prawns are a  traditional Angolan recipe is super easy and perfect for any barbecue. I used a pre-made peri-peri spice mixture with olive oil, however I would highly recommend you make the sauce from scratch. You just need to make it a few days ahead to get the proper flavor. (peri-peri is a hot chile that was brought to Africa from the Portuguese, the sauce can be used on any kind or poultry, pork ribs and of course shrimp. )

    Angola Shrimp

     

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    5 from 1 vote

    Cosa-Cosa Camarão (Hot-Hot Prawns)

    Course Main Dish
    Cuisine Angola
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings 4
    Author International Cuisine

    Ingredients

    • 1 -2 lbs. About 36 large prawns or shrimp peeled and deveined
    • 1 teaspoon sea salt
    • 2 limes juiced
    • 6 Tablespoons Peri-Peri Sauce
    • 12 Wooden skewers
    • For the Sauce
    • 4 to 8 fresh hot chilies. Please note that you will likely not find Peri-Peri chilies in the states other than dried. You can substitute Thai bird red jalapeno, arbol, cayenne or tabasco.
    • 2 garlic cloves minced
    • 1 lemon juiced
    • Pinch of salt
    • ½ cup to 1 cup olive oil depending on how thick or thin you want the sauce.

    Instructions

    • For the Sauce: Coarsely chop the peppers and discard stems, taking care to use gloves when handling the very hot peppers.
    • Place the chilies, their seeds, the garlic, lemon juice and salt plus the desired amount of oil into a food processor. Puree the mixture and place into a glass jar and let flavors meld for several days.
    • The sauce should keep for up to 1 month in the refrigerator.
    • For the prawns/shrimp:
    • Toss the peeled and deveined prawns/shrimp into a bowl with the sea salt and set aside for 45 minutes.
    • Put the wooden skewers to soak in water. (So they will not burn on the grill).
    • When the prawns/shrimp are done marinating, toss them with the lime juice.
    • Put 3-4 prawns/shrimp on the skewer
    • Brush the prawns/shrimp with the peri-peri sauce, reserving some for dipping.
    • Grill the prawns/shrimp on a medium high heat for just a couple of minutes per side until they turn pink. Do not overcook.
    • Serve immediately with the reserved peri-peri sauce for dipping.

     

     

     

    More Angola

    • Papaya com Vinho do Porto (Papaya and Port Wine)
    • Limão e Salada de Funcho (Lemon Fennel Salad)
    • Arroz Integral com Mantiega de Amendoim e Bananas ( Brown Rice with Peanut Butter and Fried Bananas)
    • Pé-de-Moleque (Peanut and Caramel Candy)
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    Filed Under: Angola, Main Dish, Recipes

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