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.
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 hot