Among the abundant shellfish off the coast of Mozambique are the giant shrimp-like crustaceans called prawns. Substitute the largest shrimp you can find for this recipe - less than a dozen per pound. They should be cleaned and shelled, but the tail shell should be left on, if possible, to enhance the flavor.
2 - 3 lbs. prawns or large shrimp
1 batch piripiri sauce
Clean shellfish. Make piripiri sauce. Put prawns or shrimp in a bowl and pour sauce over them, stirring to coat each piece well. Set aside to marinate (soak) for several hours.
Grilling over charcoal fire is the preferred cooking method; broiling is an alternative. To broil, place whole prawns or shrimp on a rack over a pan that can catch drips. Put the rack about 3 inches from your broiler, and sear for 3 - 4 minutes on each side. You can also cook them by frying quickly in a skillet of hot butter until they become golden pink. (To avoid scorching and smoking, use clrified butter.)
Meanwhile, heat the marinade in which the prawns or shrimp were soaked. Pass at the table as sauce. (If you prefer, make a fresh batch of piripiri for serving.)
Serves 4 - 6.
country : Mozambique
course : main course
source : The Africa News Cookbook : African Cooking for Western Kitchens / edited by Tami Hultman