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Peri Sizzling Summer Seafood
The seafood is really just an excuse to make the sauce.
Still, it’s a fabulous excuse!
Serves 6
2lbs any firm, white fish
2lbs large shrimp, raw, unpeeled, cleaned & deveined, heads removed
1 lb. fresh mussel
1 lb. calamari rings
2 bottles (4.7 oz each) Nando’s Garlic Peri-Peri Sauce
1 28 oz can chopped, peeled tomatoes
3 tablespoons tomato paste
1/2 bunch of parsley, chopped
Chicken Broth or white wine – optional
Saffron - optional
3 tablespoons olive oil or butter
Salt & Pepper to taste
Prepare BBQ (high heat). Heat the pan well. Saute the calamari in olive oil or butter over a high heat approx. 3 to 5 minutes. Add shrimp and sauté another 3 – 5 minutes.
Add white fish and mussels and continue simmering for another 7-10 minutes.
Pour in tomato paste, chopped tomatoes and 2 bottles of Nando’s Pepper Sauce. A splash of chicken broth or dry white wine can be added for additional liquid. Cover the pan for the mussels to steam. Remove lid after 10 minutes and add chopped parsley. Season to taste with salt & pepper. Serve with rice or thick, crusty bread or rolls.
Peri Quick Polenta
Serves 12
8-1/2 cups water
6 tablespoons butter
4 tablespoons Nando’s Peri-Peri Sauce
2-1/2 teaspoons salt
1/2 cup shredded cheese (mozzarella, pepper jack, provolone)
1/2 cup shredded Parmesan
2-1/2 cups yellow cornmeal
Combine water, butter, and salt in large pot and bring to rolling boil. Gradually add cornmeal whisking constantly. Reduce heart and simmer until soft and thick stirring constantly about 8 minutes. Remove from heat. Stir in Nando's Peri-Peri Pepper Sauce and shredded cheese to melt.
Serve polenta in large bowls topped with Roasted Reds Chicken and Sweet Bell Pepper Simmer. Top with additional shredded Parmesan if desired.
BBQ Butterflied Chicken
Serves 2-4
1 Whole Fryer Chicken (approx 3 lbs)
1 bottle Nando’s Garlic Peri-Peri sauce
Butterfly chicken. Pound lightly to flatten. Place butterflied chicken in a large zip lock bag and add 2 bottles Nando’s Garlic Peri-Peri Sauce. Marinate in bag for 30 minutes (or up to 3 days), refrigerated. Prepare BBQ (medium heat). Grill until chicken is cooked through, turning occasionally and basting with additional pepper sauce, approximately 45 - 60 minutes.
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Prices subject to change without notice.
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