Looks great – thank you. My SIL dislikes that I usually fry shrimp with their shells on like my Portuguese MIL, so I might try this one day to give him a break. I didn’t see the amount of hot sauce in the recipe, but I will add the piripiri peppers that we grow – the small dried Birds Eye peppers from Penzeys are good too.
This reply was modified 3 weeks, 6 days ago by lana-in-fl.
Huh, that’s what I was wondering too. The recipe talks about piri piri, which blew my tastebuds from here to Chicago (I had to give away the rest of the bottle) so I’m confused on what ingredient in the recipe provides that heat? Is it the paprika, because I didn’t think paprika was that hot? And it’s only 1/4 tsp of pepper so that can’t be it.
Sounds like a really nice recipe, just one that is confusing me.
Oh boy, I didn’t look at his recipe closely enough. The heat comes from 2 tablespoons of Frank’s hot sauce used as one of the sauce ingredients (doesn’t taste “buffalo-ey” in the final product) He has it in his photo, but not in his list of ingredients. Sorry everyone!
This reply was modified 3 weeks, 4 days ago by monj.
Tried this C Country recipe last week. We were lucky enough to score fresh, never frozen US shrimp–$10.00 per pound. They were so good. Had some as cocktail and made this Mozambique. Halved the amount of shrimp and made the full recipe for the sauce. The sauce would be great on any type of proteins, IMHO.
Link to another site below that posted the recipe. 😉