Portuguese Grilled Shrimp With Piri Piri Sauce Food

GRILLED SHRIMP PIRI PIRI

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.

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.

PORTUGUESE SHRIMP MOZAMBIQUE

Steps:

• Heat oil in cast iron skillet. Add onion and garlic and cook until fragrant (2 mins). Add wine and cook until reduced by half (4 mins)
• Add shrimp and cook until no longer pink (4 mins). Add butter and season with salt and pepper to taste.
• Meanwhile mix the sauce ingredients and whisk to combine.
• Stir in sauce and cook until heated through (2 mins)
• Sprinkle with fresh parsley and serve over white rice

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.

PIRI PIRI SAUCE

Steps:

• Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from heat, and allow to cool to room temperature. When the mixture is cool, pour into the bowl of a food processor and pulse several times until smooth. Strain the sauce through a fine mesh strainer. Pour the sauce into a glass container and cover. Let sit for 7 days before using.

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 SAUCE

Steps:

• In the jar of a blender, combine the chiles, garlic, ginger, lime juice, oil, sugar, and salt and puree until smooth. Season to taste with more salt or sugar if you'd like. Transfer to a jar and store, covered, in the refrigerator for up to 2 weeks.

MOLHO DE PIRI-PIRI (PORTUGUESE PERI-PERI MARINADE SAUCE)

Steps:

• If using a grinder, combine all ingredients, grind and mix the ingredients into a smooth paste.
• If you are using a mortar and pestle, start off with the chillies and garlic - grind them into a smooth paste.
• Then add in the dried oregano and grind it in for another minute.
• Add in the rest of the ingredients and give it a thorough mix.
• You may leave the marinade refrigerated to infuse or use it up straight away.
• Rub marinade onto meat and allow to marinate in a bowl for at least thirty minutes (or overnight if possible) before cooking.