Camarão Grelhado

About This Recipe

Guinea-Bissau's Atlantic coastline and the Bijagós Archipelago teem with large Atlantic prawns. Camarão Grelhado — grilled prawns — is the centrepiece of seaside restaurants and beachside barbecues. A simple marinade of crushed garlic, fresh lime juice, dried chilli, and palm oil lets the naturally sweet seafood shine. The prawns are cooked directly over charcoal until the shells char slightly, adding a smoky note.

Ingredients

Serves 4

• 800 glarge raw prawns, shell-on and deveined
• 4 clovesgarlic, minced
• 2 tbspfresh lime juice
• 1 tbspred palm oil or vegetable oil
• 1 tspdried chilli flakes
• 1 tspsalt

Instructions

1. 1

   Marinate

   Combine garlic, lime juice, oil, chilli flakes, and salt. Toss with prawns and marinate for 15 minutes.

2. 2

   Heat the grill

   Preheat a charcoal or gas grill to high heat. Oil the grates lightly.

3. 3

   Grill

   Grill prawns for 2–3 minutes per side until shells are lightly charred and flesh is opaque.

4. 4

   Serve

   Plate immediately with extra lime wedges and grilled cassava or bread.

Variations

• •

  Add a pinch of ground cumin to the marinade for earthiness.

• •

  Serve over coconut rice for a fuller meal.

Storage

Best eaten immediately. Leftovers keep refrigerated for 1 day.

Frequently Asked Questions