SHRIMP PIRI PIRI
Provided by Aida Mollenkamp
Time P1DT30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 500 degrees F and arrange rack in upper third.
- Place chiles on a baking sheet and roast until blackened and soft, about 10 to 15 minutes. Trim chiles and remove seeds.
- Combine chiles, garlic, paprika, lime juice, and vinegar in a blender and blend until smooth and combined, about 1 minute. Add olive oil and blend until thoroughly incorporated and marinade thickens slightly.
- Combine marinade and shrimp in a medium nonreactive bowl and toss to coat. Let marinate 20 minutes to 24 hours in the refrigerator.
- Heat a large cast iron skillet over medium-high heat. When heated, add half the shrimp and cook until white with a few brown spots, about 1 to 2 minutes per side. Transfer to a serving plate and season with salt. Repeat to cook off all shrimp.
- Toss shrimp with cilantro and serve with lime wedges over rice.
PIRI PIRI GRILLED SHRIMP
Provided by Food Network
Categories main-dish
Time 33m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Whisk together coconut milk, garlic, chiles, zest, and paprika. Add shrimp and marinate overnight, refrigerated. Soak the wooden skewers in water overnight. Heat grill or grill pan. Drain shrimp and season shrimp with salt and pepper, toss in vegetable oil and skewer. Grill 1 1/2 minutes on both sides or until shrimp are opaque. Serve with the Mango Dipping Sauce.
- Bring vinegar and sugar to boil and then lower heat to medium and cook until syrupy consistency. When cooled, add to blender with mango puree and lime juice. Stir in chopped peppers.
CAMARAO GRELHADO PIRI PIRI (GRILLED SHRIMP PILI PILI)
Simple spicy seafood from Mozambique. Serve with rice and lemon quarters for garnish. Adapted from "The Africa Cookbook".
Provided by realbirdlady
Categories African
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Shell the shrimp, leaving the tail "fins" intact. Devein.
- In a small bowl, whisk together chile, garlic, lemon juice and half the oil.
- Drizzle in the remaining oil, whisking. Add salt and pepper to taste.
- Place the shrimp in a large bowl or ziploc baggie. Pour over the oil mixture, making sure that all shrimp are covered.
- Refrigerate at least 3 hours, stirring occasionally.
- Preheat the broiler or grill.
- Cook shrimp for 2 minutes on each side, or until pink.
Nutrition Facts : Calories 406.1, Fat 29.3, SaturatedFat 4.8, Cholesterol 285.8, Sodium 1284.3, Carbohydrate 3.6, Fiber 0.1, Sugar 0.3, Protein 31.1
GRILLED SHRIMP PIRI PIRI
Make and share this Grilled Shrimp Piri Piri recipe from Food.com.
Provided by Lavender Lynn
Categories Portuguese
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the pepper paste, garlic, cilantro, wine and olive oil in a bowl.
- Toss in the shrimp and give them a turn.
- Let stand 1/2 hour.
- Thread on the soaked skewers.
- Place the skewered shrimp over medium coals and grill 1&1/2 minutes.
- Turn over and grill the other side for 1&1/2 minutes more, until the shrimp are lightly pink and start to curl.
- Tip: for this dish you can sometimes get shrimp that has been deveined but the shells are left intact and are easy to peel. Keeping the shells on during grilling protects the shrimp from drying out.
Nutrition Facts : Calories 276.4, Fat 27.1, SaturatedFat 3.7, Sodium 4, Carbohydrate 3.8, Fiber 0.2, Sugar 0.4, Protein 0.6
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- Combine the shrimp and piri-piri sauce in a large resealable plastic bag and toss to coat. Place the bag in a shallow dish and place it in the fridge to marinate, turning it a few times, for several hours.
- Heat a gas or charcoal grill to medium arranging for indirect heat. Thread the shrimp and lemon wedges on skewers and season with salt. Grill the shrimp over indirect heat, turning several times, until just opaque, about 6 minutes. For an extra spike of flavor, brush the skewers with fresh piri-piri sauce just before serving.
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- With kitchen shears, cut down the backs of each shrimp shell, keeping the shells intact. Remove the dark intestinal veins, then thread the shrimp onto 4 metal skewers.
- In a medium skillet, melt the butter. Add the Thai chiles, garlic, ginger, red bell pepper, ground cumin and smoked paprika and cook over moderate heat, stirring occasionally, until fragrant, about 5 minutes. Transfer the mixture to a mini food processor, add the lime juice and puree. Stir in the cilantro and season the spiced butter with salt and pepper.
- Light a grill. Season the shrimp with salt and pepper, both outside the shell and inside the cut-open back. Grill the shrimp over high heat, basting with the flavored butter and turning often, until just cooked through, about 2 1/2 minutes per side. Spread any remaining butter on the shrimp and serve right away.
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