Source:

dee

Serves/Makes:4 or more

Ingredients

• Marinade:
• 1/4 cup (60 ml) lemon juice
• 1/2 cup (125 ml) olive oil
• 3 cloves garlic, crushed
• 1-1/2 tsp (7 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
• 1-1/2 tsp (7 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

• Mix the marinade ingrediants together and pour over shrimp.
• Marinade for 30 minutes 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.
• Serve with rice (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!