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Email to Master Chef Don F. Easley Jr.      

    African Grilled Shrimp

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction


    List of Ingredients

    1/4 cup (60 ml) lemon juice
    1/2 cup (125 ml) olive oil
    3 cloves garlic, crushed
    1 2 tsp (10 ml). Peri peri
    1 tbsp (15 ml). fresh cilantro
    salt and pepper to taste
    1-1/2 lbs (.7 kg). fresh shrimp, shelled and cleaned

    Garlic Butter:
    1/2 cup (125 ml) butter
    1 tbsp (15 ml). chopped garlic
    1 tbsp (15 ml). cilantro
    1 2 tsp (10 ml). Peri peri
    salt and pepper
    pinch of sugar
    Peri Peri Rice:
    1 chopped onion
    1 chopped red pepper
    1 cup (225 ml) rice, rinsed
    1/2 cup (125 ml) white wine (optional, but increase stock a bit)
    2 cups (475 ml) chicken broth
    fresh cilantro, to garnish
    lemon or lime juice, to garnish


    Mix the marinade ingrediants together and pour over shrimp.
    Marinade for 30 min to an hour; set aside while preparing garlic butter.
    Mix together ingredients for garlic butter and cook over low heat until butter is melted.
    Remove shrimp from marinade (reserve marinade) and broil or grill, basting with garlic-butter until shrimp is cooked.
    Now, serve with rice to go with shrimp (recipe follows).

    Peri peri Rice for African Shrimp:
    Saute onion and red pepper in the reserved marinade until they are soft and translucent.
    Add rice and saute rice in the onion/pepper/marinade mixture for a couple of minutes, to bring out a nice toasty flavor.
    Turn up the heat and add the chicken stock and wine.
    Bring to a boil, cover and turn heat on lowest setting.
    Cook/steam rice until done, about twenty minutes.
    Serve rice with shrimp and garlic butter and garnish with cilantro and lemon juice.




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