Piri Piri Style Shrimp

Words are made of silver, but silence is made of gold.
Portuguese Proverb

Thank you Twila for the fresh peppers and Leonard for the fresh shrimp…
Perk up a rainy day dinner with piri piri sauce…I’ve been dying to make something really spicy, but I have to be careful not to make it so hot that others can’t enjoy it so I cut back on the number of peppers added to the piri piri sauce that I made.   A smoky sweet tart concoction that the shrimp are marinated in for an hour or more…two hours was good enough for me.  A quick sauté in a hot skillet and served over fragrant Jasmine rice cooked in chicken broth, salt & pepper, and bay leaves…I forgot to add some saffron.  Garnish with lemon wedges.  PhotoScapeX


36 or so large shrimp, peeled and deveined
Piri piri sauce to cover and marinate in a sealed container to 2-3 hours, stir often.
Sauté in a very hot skillet and serve over fragrant Jasmine rice (1 cup) cooked in 1+ 3/4 cup chicken broth, salt, pepper, and 2 small bay leaves…I forgot to add some saffron. Garnish with lemon wedges.  Enough for 2-3

Cheater Piri Piri Sauce – toss it all in a blender
2-3 roasted rough chopped red serrano chili peppers (take the seeds out after roasting)
1 tablespoon white or red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon smoked paprika or 1/2 tablespoon of sweet Spanish paprika and 1/2 tablespoon pimentón
2 ounces sunflower oil
2 ounces EVOO
salt and pepper
crushed red pepper flakes
Chili sauce to mellow it out a bit if it is too hotcropped-tomatoes-and-peppers-summer-harvest-2011-3-header.jpg