HomeLIFESTYLEa recipe for strong palates

a recipe for strong palates

Don’t be scared by the name, it’s not a recipe from the other world. In fact, devil’s prawns are pretty spicy prawns. Wanna try?

There are so many ways that we can prepare this ingredient, today we share a curious version: devil’s prawnswhich is like saying, spicy prawns.

A dish only for the most voracious appetites and the strongest of stomachs. Although you can always refrain from spicy, to be able to enjoy this gastronomic wonder which is shrimp.

So take note of everything you need and adjust the amount of ingredients if necessary.

devil’s prawns

Kitchen:Portuguese

Type:Prohibited

Setup time:00:15

Ingredients

  • 4 red chillies
  • 2 green chillies
  • 2 cups of water
  • 3 very ripe tomatoes
  • 1 onion
  • 2 garlic cloves
  • 3 c. olive oil soup
  • 500g large prawns, shelled
  • salt and pepper qb
  • lime qb
  • tortillas

preparation method

  • Place the seedless chilies in a pot of boiling water.
  • Let it cook for 4 minutes.
  • Then drain the chilies and place in a food processor or blender.
  • Add to the processor two cups of water, the tomato, the onion, two cloves of garlic and two tablespoons of olive oil. Season with salt to taste.
  • Grind well until reduced to puree.
  • Heat the remaining oil in a frying pan.
  • When it is very hot, add the remaining garlic and the prawns seasoned with salt.
  • Cook for two minutes.
  • Add the chilli sauce and boil for five minutes over low heat.
  • Serve with lime cut into slices and tortillas.

Devil prawns with Worcestershire sauce

prawns diablo with Worcestershire sauce

Kitchen:Portuguese

Type:Prohibited

Setup time:00:25

Ingredients

  • 800gr shrimp
  • 4 eggs
  • 400g canned tomatoes
  • 1 pinch of sugar
  • 1 c. vinegar soup.
  • 1 c. Worcestershire sauce soup
  • salt and black pepper qb

preparation method

  • Remove the tomatoes from the can.
  • Drain and remove the seeds and cut into cubes.
  • Bring to the fire, in a frying pan, with half of the liquid from the can.
  • Add a pinch of sugar, vinegar and Worcestershire sauce.
  • Reserve the remaining liquid from the canning.
  • Bring the mixture to a boil, stirring constantly until it boils.
  • Lower to the minimum and cook, uncovered, for 10 minutes.
  • Boil the eggs in salted water for 8 minutes.
  • Add the prawns to the tomato sauce and let it cook for 2-3 minutes.
  • Season with salt and pepper to taste.
  • Peel the eggs and cut in half.
  • Arrange in a pyrex dish and cover with tomato sauce and shrimp.

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