Crevettes épicées au peri-peri

Ingrédients

• 1 red bell pepper
• 6 red birds eye chillis (adjust to suite your preferred heat level)
• 8 cloves garlic
• 1/2 cup extra virgin olive oil
• 3 tbsp red or white wine vinegar
• 1/2 tsp smoked paprika
• 2 tsp salt
• 1 pound of cleaned shell on tiger prawns

Préparation

1. 1

   Lightly char the red bell pepper on an open flame, or under a broiler; place in a brown paper bag or in a sealed container to soften, then rinse off the charred skin under running water.

2. 2

   Roast garlic in a 300F oven with about 1/2 a tsp of olive oil for 5 minutes and allow to cool.

3. 3

   Blend red bell peppers, chilli, garlic, olive oil, red wine vinegar, smoked paprika, and salt. I like my peri peri sauce slightly chunky, but you may blend until its smooth.

4. 4

   With about 1/2 a cup of the peri peri sauce, marinade the the prawns in a closed container in a refrigerator for at least 1 hr or over night.

5. 5

   Allow the prawns to come to room temperature for about 1 hr before cooking.

6. 6

   In a hot skillet, sear one side of the prawns and allow to cook for 5 minutes. turn over, and cook the other side for another 5 minutes.

7. 7

   Serve hot with a suitable side dish or on its own with some extra peri peri sauce on the side.