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Prawns Peri-Peri

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.5209
Energy (kCal)4859.934
Carbohydrates (g)51.0979
Total fats (g)518.5012
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. PERI-PERI SAUCE. | 2. **Mix the ingredients together in a bottle and shake well. You can make the sauce ahead and store it in the fridge; the flavour improves with age, reaching its peak at two weeks.**. | 3. Slit prawns down their backs and devein. | 4. Leave heads on, or remove them if you prefer. | 5. Depending on the size of your frying pan, cook them in one or two batches. | 6. Heat the butter gently and add the garlic and lemon juice. | 7. Don't let the garlic burn. | 8. Add prawns and peri-peri sauce. (Shake first to make sure you get some of the chilli and garlic as well.). | 9. Sizzle for 4-5 minutes, turning frequently, until cooked. | 10. Season with salt and pepper and tip into a warm serving bowl. | 11. Garnish, if you wish, with chopped fresh parsley. Serve with rice or bread and butter. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shrimp 18 -24 0.0 0.0 0.0 0.0
    butter 3/4 cup 1026.0 47.141999999999996 32.058 86.4
    garlic 2 teaspoons crushed 8.344 1.8514 0.3562 0.027999999999999997
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    peri 2 tablespoons - - - -
    salt - - - -
    black pepper ground - - - -
    parsley - - - -
    red chilies 1 1/2 1/2 chopped - - - -
    garlic clove 5 crushed - - - -
    olive oil 2 cups 3818.88 0.0 0.0 432.0
    lemon 1 pared rind - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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