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African Grilled Shrimp with Peri Peri
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Serves/Makes:4 or more

  • 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
  • -
  • 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.

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