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Camarão à moçambicana (coconut piri-piri prawns)

Name: Camarão à moçambicana (coconut piri-piri prawns)
Total time: 30 min
Yield: serves 4
Ingredients: 500 g Shrimp; 1 tsp Salt; 1 Lemon; 2 tbsp Olive oil; 3 cloves Garlic; 2 tbsp Piri-piri chili; 1 tsp Paprika; 300 ml Coconut milk; 1/2 bunch Fresh cilantro

Preparation time: 30 min
Servings: serves 4

Ingredients

serves 4

Shrimp — to buy500 g
Salt — to buy1 tsp
Lemon — to buy1
Olive oil — to buy2 tbsp
Garlic — to buy3 cloves
Piri-piri chili — to buy2 tbsp
Paprika — to buy1 tsp
Coconut milk — to buy300 ml
Fresh cilantro — to buy1/2 bunch

Preparation

Peel the prawns, keeping the tail on if you like, season with salt and a squeeze of lemon.
Heat the oil in a large pan, cook the sliced garlic for 1 minute until fragrant, without letting it burn.
Add the piri-piri and paprika, then the prawns, sear for 2 minutes per side over high heat until they turn pink.
Pour in the coconut milk, lower the heat and simmer uncovered for 8 minutes, until the sauce lightly coats the prawns.
Add the chopped coriander and one last squeeze of lemon just before serving.
Serve immediately with plain rice to soak up the sauce.