Recipe courtesy of Jean Anderson
Shrimp with Hot Red Peppers: Camaroes Piri-Piri
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 697
- Total Fat
- 64
- Saturated Fat
- 9
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 31
- Cholesterol
- 243
- Sodium
- 497
- Total: 1 day 1 hr 20 min
- Prep: 10 min
- Inactive: 1 day
- Cook: 1 hr 10 min
Ingredients
2 pounds raw jumbo shrimp, shelled and deveined
1 large garlic clove, peeled and crushed
2 medium bright-red cayenne peppers, cored and minced (leave the seeds in if you can take the heat ¿ they're where the peppers' heat is concentrated)
3/4 cup Molho de Piri-piri, recipe follows, or mix 3/4 cup olive oil with 1 to 2 teaspoons liquid hot red pepper seasoning (depending on how hot you can stand things)
Molho de Piri-Piri (Hot Red Pepper Sauce)
2 to 6 cayenne chili peppers (or dried chili pequins), depending upon their hotness
1 teaspoon kosher or coarse salt
1 cup olive oil
1/3 cup cider vinegar
Directions
- Place the shrimp, garlic, cayenne, and olive oil in a 9 by 9 by 2-inch baking dish and toss well; cover and marinate at least 24 hours in the refrigerator. When ready to cook, preheat the broiler. Lay the shrimp on a well-oiled broiler pan and brush generously with the marinade, and broil 2 minutes longer. Serve sizzling hot with little bowls of the dipping sauce (1 for each person). To cool the fire, accompany with a crisp green salad, chunks of good Portuguese bread and well-chilled vinho verde.
- Variation: Camaroes Grelhados Piri-piri (Grilled Shrimp with Hot Red Peppers): Marinate the shrimp as directed. When ready to cook, build a hot charcoal fire and when the flames have died down, leaving white-hot coals, arrange the shrimp, not quite touching one another, on 4 to 6 well-oiled long metal skewers. Adjust the height of the grill so that it is about 6 inches above the coals, lay the skewers on the grill and cook about 6 minutes, turning often, and brushing with additional marinade. Serve with little bowls of Molho de Piri-piri.
Molho de Piri-Piri (Hot Red Pepper Sauce)
- Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room temperature. The sauce will keep well for about a month. Shake the sauce every time you use it.
Cook’s Note
For mellower, roast the peppers uncovered for 15 minutes at low heat (300 degrees F.)