Shrimp Piri Piri

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This was really yummy!
I let the shrimp marinade over night, partly bc I wanted to be lazy the next night :
It was very good, spicy, but not hot at all...and I didnt get lime. That is a must next time.

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Very spicy, but good.

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This has entered our regular rotation. One thing that really helps us is to score the peppers before broiling them, and then putting them into a plastic bag to let them steam for a few minutes. That allows them to be peeled much easier. We actually use 4 serranos for this dish, and definitely make sure to wear rubber gloves when handling the peppers. The combination of the lime, garlic, peppers and paprika is really nice.

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I am a big fan of Aida even though i am only 13, i follow all of her meals and they come out wonderful. When i attempted to try this meal, it came out great and my whole family loved it.

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This is a great recipe, but very spicy.

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I made this following the directions exactly. We LOVED it! Next time, I might use this as a marinade for chicken.

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I made this recipe using smoked jalapenos, I am not much of a shrimp person but I absolutely loved this. I will definately make again it would be wonderful made with firm white fish, chicken or pork.

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just the good amount of heat... we'll make this again!

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I've tried this twice. The first time I only used 1 serrano and barely noticed any heat. The 2nd time I used 2 and the family was looking for asbestos to apply to their tongues. (Admittedly, they're kind of wimpy and the heat level was perfect for me. I used this on both shrimp and tilapia and it worked great on both. Also, fresh cilantro makes a huge difference compared to dried.

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The shrimp in this dish had excellent flavor--the rice needs a little more seasoning-- but that was our fault and when we make it next we will save more marinade so the rice can have more of a sauce than it received.