Chef Manny’s Blog
grilled shrimp, “petisco de camarão”
In keeping with the “Petisco” or tapas as they are called in Spain & popularized in the US. I’m making a shrimp or “camarão” petisco. Shrimp are popular world wide, this dish has it’s roots in the Portuguese colony of Moçambique in Eastern Africa, and is proclaimed as they’re national dish. What makes this dish unique the use of a hot pepper know in the region & popularized in Portugal called piri-piri.
Start by making some piri-piri hot sauce. In a bowl, add one cup olive oil, some crushed hot peppers, garlic & dried-smoked chouriço and add 2 tablespoons of aquardente (or any white spirits of choice) & let stand overnight or longer.
Place 1 lb medium to large (unfrozen) shrimp with shells in a dish with the piri-piri sauce for about 1/2 hour.
place the shrimp on a greased hot grill, let one side cook till shells are tanned & slightly crispy, flip & cook the other side as well.
Serve with lemon wedges, peel & eat.. fun & delicious
In Portugal & Moçambique, the shrimp is served whole, similar to the way crayfish is served.
Tags: Moçambique, petisco de camarão
This entry was posted by Manny Lopes on Friday, January 29th, 2010 at 8:21 am and is filed under General Info, share recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
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Olga Ferreira tavares says: |
| Thankyou for this recipe…..delicious !!! I love Camarão!!!
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| 2 |  |
maria esteves says: |
| o camarao era uma delicia…. just like mother use to make…
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| 3 |  |
Manny Lopes says: |
| Obrigado,
estes são os melhor complementos,
Thank you, these are the best compliments..
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