Portuguese-Style Garlic & Peri-Peri Prawns
This classic Mozambican-Portuguese dish features succulent prawns cooked in a vibrant garlic, chili, and white wine sauce.
Prep time: 10 mins | Cook time: 10 mins | Servings: 2–3
Ingredients
1 lb (450g) large prawns, peeled and deveined (tail-on optional)
3 tbsp olive oil
2 tbsp unsalted butter
5–6 garlic cloves, finely minced
1 to 2 red birds eye chilis (or piri-piri chilis), finely chopped (adjust to heat preference)
1/3 cup dry white wine (e.g., Sauvignon Blanc or Vinho Verde)
2 tbsp fresh lemon juice
1 tsp smoked paprika
Salt and fresh cracked black pepper, to taste
2 tbsp fresh parsley, chopped
Lemon wedges and crusty bread, for serving
Instructions
Season the Prawns: Pat the prawns dry with a paper towel. Season lightly with salt, pepper, and smoked paprika.
Sear the Prawns: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the prawns in a single layer and sear for 1–2 minutes per side until lightly pink, then remove them onto a plate (they will finish cooking in the sauce).
Build the Sauce: Lower heat to medium. Add the remaining 2 tablespoons of olive oil, butter, garlic, and chopped chilis to the pan. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Deglaze: Pour in the white wine and lemon juice. Bring to a simmer for 2–3 minutes to allow the alcohol to cook off and the liquid to reduce slightly.
Combine & Finish: Return the prawns (and any accumulated juices) to the skillet. Toss continuously for 1 to 2 minutes until fully coated and cooked through. Remove from heat immediately.
Serve: Stir in the fresh parsley and serve hot with fresh lemon wedges and plenty of warm, crusty bread to soak up the garlic-wine sauce.
