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Shrimp Piri Piri

November 26, 2017 by Lori 2 Comments

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Shrimp Piri Piri

Hi guys!  I’m back for a sec, with a window in this crazy life of mine in which we chose to uproot our Arizona life and take it back to Kansas after a 31-year absence!  I know I’ve not been as regular with sharing food, thoughts, and stuff.  But I am squeezing this in and hope you love it.  The update is that we have closing dates on the sale of our house in Phoenix and on the purchase of our house in Kansas.  I am so excited, I can barely sleep.  So, I had to cook.  And it was just in time because I miss you and I miss sharing.  I hope you have patience with me and stick around until I get my stuff back together.

I’m on a Portuguese party food kinda mood lately.  After all, it is party season and my heritage is Brazilian (therefore Portuguese…one of my maternal great grandfathers was from Ilha da Madeira).  So, tying all that together with a shrimp piri piri seemed like a no-brainer.  Except that shrimp piri piri is African, not Portuguese.  But it is VERY popular in Portugal.  Are you confused yet?

OK, forget where it originated or where it is popular.  Just focus on the fact that this fiery little bit of seafood yumminess rocks!  And by “fiery”, I mean, it is spicy.  Kinda, sorta REALLY  spicy.  All right.  It’s only mildly, delightfully spicy if you don’t add more piri piri sauce to each wrap.  So, for those of you out there who can’t handle the heat, that’s your hint to back off the extra sauce.  In my house, that’s not too many of us.

let’s make shrimp piri piri

Shrimp Piri Piri

Like some of the recipes I have shared, this one is adapted from a Whole Foods Market Culinary Academy session.  But I have learned since that the Culinary Academy had adapted it from a Marcus Samuelsson recipe.  Suffice it to say, I did not make it up myself, but that was pretty apparent from the whole Africa/Portugal discussion.

The Marcus Samuelsson recipe calls for bird’s eye chilies.  Those are not only REALLY hot, but kinda difficult to find.  I struck out in my local Asian market, so I went with Thai chilies.  Those are pretty warm too.

This recipe is so quick and easy, we are going to fly through it today!

Shrimp Piri Piri

Start by removing the ribs and seeds from the chilies.  Trust me, they are warm enough without them.  However, if you like five-alarm mouth experiences, by all means!  Keep them!

Shrimp Piri Piri

Then put all of the piri piri sauce ingredients in a food processor (except the olive oil) and blend until smooth.  Then slowly drizzle in the olive oil until it looks like this.

Shrimp Piri Piri

Pour 1/2 cup of the piri piri sauce over the shrimp.  Toss and marinade in the refrigerator for 20 minutes or so.

Shrimp Piri Piri

Then heat up a skillet with olive oil and cook the marinated shrimp until opaque on both sides.  About 2 minutes per side.  Sprinkle and toss in some salt after they cook.

Shrimp Piri Piri

Then set out on your party platter with some bib lettuce leaves, lime quarters, and the remaining piri piri sauce.  That will set things up so your guests can make their own little wraps.  They can be assembled by either drizzling a bit of the remaining piri piri sauce on the lettuce leaf and then placing a shrimp on top and wrapping in the leaf.  Or just add a shrimp to a lettuce leaf and squeeze some fresh lime juice on top before wrapping.

Once the shrimp is cooked, it is not so very spicy hot.  But adding additional piri piri sauce to the wrap will increase the spice quotient quite a bit.  So, warn your guests accordingly.

I have yet to attend a party where there isn’t a representative person or group that lives for hot and spicy food.  Trust me, if you serve shrimp piri piri, those people will love you forever.  And, as I stated before, for those who aren’t really into super spicy, avoiding extra sauce is all you need to do to enjoy this amazing treat without feeling the burn.

I wish all of you the best in this holiday and party season.  Consider some shrimp piri piri on your holiday party table.

Enjoy!

Shrimp Piri Piri

 

Shrimp Piri Piri

Shrimp Piri Piri

Lori
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Servings 24 wraps

Ingredients
  

  • FOR THE PIRI PIRI SAUCE
  • 8 red chilies bird's eye or Thai seeds and ribs removed
  • 1/2 cup fresh lemon juice
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped parsley
  • 2 garlic cloves
  • 1/2 cup olive oil
  • FOR THE SHRIMP
  • 24 jumbo shrimp peeled and deveined
  • 1/2 cup piri piri sauce plus more for serving
  • 1 tablespoon olive oil
  • 1 lime quartered
  • 24 bib lettuce leaves
  • Salt

Instructions
 

  • To make the piri piri sauce, combine the chilies, lemon juice, cilantro, parsley, and garlic in a food processor and puree until smooth. With the blade running, add the olive oil in a slow, steady stream and blend until well-combined.
  • Toss the shrimp with 1/2 cup of the piri piri sauce and refrigerate for 20 minutes or so.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the shrimp and cook for 2 minutes on each side or until the shrimp is opaque throughout.
  • Sprinkle the shrimp with salt to taste and toss in the pan.
  • Serve with lettuce leave, lime quarters, and the remaining piri piri sauce.
  • Each shrimp should be wrapped in a leaf with piri piri or a squirt of lime juice.

 

Thanks for sharing!

Filed Under: Entrée, Salads, Snacks and Party Food Tagged With: African, Appetizer, Chili, Chilies, Lettuce Wraps, Party Food, Piri Piri, Portuguese, Seafood, Shrimp, Shrimp Marinade, Spicy, Spicy Food, Vegetarian

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Comments

  1. Karen Jessen says

    November 27, 2017 at 5:15 pm

    I love your blog and will hang in there with you during this very exciting time for you and your family. I’m so glad that both AZ and KS seem to be working together to make this big move happen. This dish looks delicious and I’ll definitely try it…but more on the mild side. ; )

    Reply
  2. Lori says

    November 28, 2017 at 11:56 am

    Thanks, Karen!

    Reply

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Welcome to Mutt & Chops!

Lori and her two mutts

Hi! I love cooking tasty food from scratch, re-purposing leftovers, and trying food from different cultures. Oh! And I love my little mutts too! Read more…

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