Go Back
+ servings
Print

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.