Best Shrimp Piri Piri Recipes

SHRIMP PIRI PIRI

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.

SHRIMP WITH HOT RED PEPPERS: CAMAROES PIRI-PIRI

Steps:

• Place the shrimp, garlic, cayenne, and olive oil in a 9 by 9 by 2-inch baking dish and toss well; cover and marinate at least 24 hours in the refrigerator. When ready to cook, preheat the broiler. Lay the shrimp on a well-oiled broiler pan and brush generously with the marinade, and broil 2 minutes longer. Serve sizzling hot with little bowls of the dipping sauce (1 for each person). To cool the fire, accompany with a crisp green salad, chunks of good Portuguese bread and well-chilled vinho verde.
• Variation: Camaroes Grelhados Piri-piri (Grilled Shrimp with Hot Red Peppers): Marinate the shrimp as directed. When ready to cook, build a hot charcoal fire and when the flames have died down, leaving white-hot coals, arrange the shrimp, not quite touching one another, on 4 to 6 well-oiled long metal skewers. Adjust the height of the grill so that it is about 6 inches above the coals, lay the skewers on the grill and cook about 6 minutes, turning often, and brushing with additional marinade. Serve with little bowls of Molho de Piri-piri.
• Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room temperature. The sauce will keep well for about a month. Shake the sauce every time you use it.

PIRI PIRI GRILLED SHRIMP

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.

SHRIMP PIRI PIRI

Steps:

• Toss shrimp and 1/2 cup piri piri in a large bowl until well combined. Let marinate 20 minutes in refrigerator.
• Heat olive oil in a large skillet over medium heat. Add shrimp and cook until opaque throughout, about 2 minutes per side. Transfer shrimp to a plate, sprinkle with salt, and squeeze lime over shrimp.
• Spread 1/2 teaspoon remaining piri piri sauce on each lettuce leaf. Top with a shrimp and fold over bottom and sides to form a wrap. Serve immediately.

CAMARAO GRELHADO PIRI PIRI (GRILLED SHRIMP PILI PILI)

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.

SHRIMP PIRI PIRI

Steps:

• 1. In a medium saucepan with a tight-fitting lid, cook the black rice according to the package instructions (about 30 minutes) and reserve. 2. In a food processor, combine the chiles, garlic, cilantro, parsley, lemon juice and one-eighth cup of the preserved lemon peel and process until the mixture is a coarse paste. Add one-half cup olive oil in a slow stream and reserve. (Makes 1 cup.) 3. In a large bowl, toss the shrimp in the sauce and allow to marinate, covered and refrigerated, for 30 minutes. 4. Heat the remaining 2 tablespoons olive oil in a large skillet over high heat until it shimmers, then add the marinated shrimp. Toss for 3 to 4 minutes until the shrimp is opaque, taking care not to overcook. Season with kosher salt. 5. Serve the shrimp over the black rice, garnished with the remaining preserved lemon and a little chopped cilantro.