Sahni's mozambique shrimp peri-peri

6 servings

Ingredients

Quantity Ingredient
1½ pounds Large shrimp, deveined, peeled (leave tail)
1 teaspoon Ground cumin
1 tablespoon Lemon juice
3 tablespoons Sweet butter or peanut oil
1 small Red onion, peeled & minced
2 teaspoons Minced garlic
2 teaspoons Peri-peri chili paste OR
2 teaspoons Minced fresh chili peppers
2 mediums Tomatoes, minced or pureed, with skins
1 teaspoon Lemon thyme OR
½ teaspoon Thyme plus
½ teaspoon Lemon zest
1 tablespoon Finely chopped parsley
2 teaspoons Good-quality paprika
½ cup Chicken stock or water
Kosher salt to taste
Cooked white rice

Directions

Peri-peri is available at stores selling South American groceries.

Place shrimp in bowl. Mix with cumin and lemon juice. Heat 1 tablespoon butter or oil in large skillet over medium-high heat. Add shrimp. Toss and stir until cooked. Remove shrimp to plate.

Add remaining 2 tablespoons oil along with onions and garlic. Cook 4 minutes, or until onions are soft and begin to brown. Add chilies, tomatoes, lemon thyme, parsley, paprika and stock.

Cook until tomatoes are soft and sauce thickens. Return shrimp to sauce and cook until heated through. Add salt and serve over rice.

Submitted By MICHAEL ORCHEKOWSKI On 08-07-95

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