Grilled Prawns with Peppers | Camarao Grelhado Piri Piri

Serves 4

Prawns are a real treat, especially on the grill! For this Angolan appetizer we thawed frozen prawns in some of the marinade overnight (in the refrigerator). This simple step saved us time on meal day.

I’m honored that this recipe was featured in Penzy’s Spices’ 2012 early summer catalog.

Ingredients:

4-8 prawns
4 cloves garlic, crushed
4 green onions, chopped
1/8 tsp minced habanero
1 tsp cumin
1/8 tsp salt
1/4 cup white wine vinegar
1/4 cup water

Method:

1. In a small food processor, combine all ingredients except prawns. Pulse until mixture forms a loose paste.

NOTE: This step may be done the day before, just cover and refrigerate. The habanero will get stronger overnight as its hot oils mix more with the other ingredients. Depending on the habanero, this recipe is fairly mild.

2. Brush prawns with about 1/3 of the marinade, reserving the rest for dipping. If prawns are frozen, thaw completely.

3. Grill prawns about 3 minutes per side or until no longer translucent. Serve immediately with dipping sauce on the side.

Grilled Prawns with Peppers | Camarao Grelhado Piri Piri
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Prawns are a real treat, especially on the grill! For this Angolan appetizer we thawed frozen prawns in some of the marinade overnight (in the refrigerator). This simple step saved us time on meal day.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
6 minutes 8 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
6 minutes 8 hours
Grilled Prawns with Peppers | Camarao Grelhado Piri Piri
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Prawns are a real treat, especially on the grill! For this Angolan appetizer we thawed frozen prawns in some of the marinade overnight (in the refrigerator). This simple step saved us time on meal day.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
6 minutes 8 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
6 minutes 8 hours
Ingredients
  • 4-8 prawns
  • 4 cloves garlic , crushed
  • 4 green onions , chopped
  • 1/8 tsp habanero , minced
  • 1 tsp ground cumin
  • 1/4 cup white wine vinegar
  • 1/4 cup water
Servings: people
Units:
Instructions
  1. In a small food processor, combine all ingredients except prawns. Pulse until mixture forms a loose paste. NOTE: This step may be done the day before, just cover and refrigerate. The habanero will get stronger overnight as its hot oils mix more with the other ingredients. Depending on the habanero, this recipe is fairly mild.
  2. Brush prawns with about 1/3 of the marinade, reserving the rest for dipping. If prawns are frozen, thaw completely.
  3. Grill prawns about 3 minutes per side or until no longer translucent.
  4. Serve immediately with dipping sauce on side.

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