Shrimp Piri Piri Food

PORTUGUESE GRILLED SHRIMP WITH PIRI-PIRI SAUCE

Steps:

• 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.

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:

• 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.

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.