Crevettes Géantes de Pointe-Noire à l’Ail et Pili-Pili (Atlantic Garlic-Chili Prawns) – Authentic Congo, Republic of Recipe
From the Atlantic beaches of Pointe-Noire: sizzling prawns bathed in lemon, garlic, and pili-pili oil.
- Country of Origin
- 🇨🇬 Congo, Republic of (Central Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Wild Atlantic jumbo prawns, Roasted sweet potato wedges, Cucumber-lime salad, 6 cloves minced garlic, Pili-pili chili
Ingredients for Crevettes Géantes de Pointe-Noire à l’Ail et Pili-Pili (Atlantic Garlic-Chili Prawns) (4 Servings)
- 1.25 lbs (or 2.5 cups) wild Atlantic jumbo prawns, prepped into bite-sized pieces
- 1.5 cups roasted sweet potato wedges, washed and trimmed
- 1 cup cucumber-lime salad
- 1 medium onion and 3 cloves garlic, finely minced with 6 cloves minced garlic
- 1.5 tbsp traditional Congo, Republic of seasoning (pili-pili chili, fresh lemon juice, parsley, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and 6 cloves minced garlic for 2–3 minutes until softened and fragrant.
- Add wild Atlantic jumbo prawns and roasted sweet potato wedges along with pili-pili chili, fresh lemon juice, parsley, olive oil, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with cucumber-lime salad and serve straight from the skillet.