Piri Piri Grilled Shrimp Recipes

Steps:

• Heat oven to 500 degrees F and arrange rack in upper third.
• Place chiles on a baking sheet and roast until blackened and soft, about 10 to 15 minutes. Trim chiles and remove seeds.
• Combine chiles, garlic, paprika, lime juice, and vinegar in a blender and blend until smooth and combined, about 1 minute. Add olive oil and blend until thoroughly incorporated and marinade thickens slightly.
• Combine marinade and shrimp in a medium nonreactive bowl and toss to coat. Let marinate 20 minutes to 24 hours in the refrigerator.
• Heat a large cast iron skillet over medium-high heat. When heated, add half the shrimp and cook until white with a few brown spots, about 1 to 2 minutes per side. Transfer to a serving plate and season with salt. Repeat to cook off all shrimp.
• Toss shrimp with cilantro and serve with lime wedges over rice.

Steps:

• Mix the pepper paste, garlic, cilantro, wine and olive oil in a bowl.
• Toss in the shrimp and give them a turn.
• Let stand 1/2 hour.
• Thread on the soaked skewers.
• Place the skewered shrimp over medium coals and grill 1&1/2 minutes.
• Turn over and grill the other side for 1&1/2 minutes more, until the shrimp are lightly pink and start to curl.
• Tip: for this dish you can sometimes get shrimp that has been deveined but the shells are left intact and are easy to peel. Keeping the shells on during grilling protects the shrimp from drying out.

Steps:

• To a food processor add lemon zest, lemon juice, garlic, red pepper, chiles, parsley, paprika, red wine vinegar and oil. Process until it becomes a paste. Season with salt and pepper. Reserve 1 cup of the sauce as set aside for garnishing cooked chicken later.
• Divide chicken pieces into 2 large resealable plastic bags. Divide the marinade into both bags and seal. Turn the chicken around in the bags to distribute the marinade. Place chicken in the refrigerator and let it marinate for at least 1 hour and up to 1 day.
• Preheat grill to medium-high heat.
• Remove chicken from bags with tongs and drain well. Season with salt and pepper. Place on grill, skin side down first, and grill for about 15 minutes on each side turning occasionally until cooked through. (You might need to do it in batches if grill is not big enough.) Serve with lemon wedges and the reserved piri piri sauce.

Steps:

• Whisk together coconut milk, garlic, chiles, zest, and paprika. Add shrimp and marinate overnight, refrigerated. Soak the wooden skewers in water overnight. Heat grill or grill pan. Drain shrimp and season shrimp with salt and pepper, toss in vegetable oil and skewer. Grill 1 1/2 minutes on both sides or until shrimp are opaque. Serve with the Mango Dipping Sauce.
• Bring vinegar and sugar to boil and then lower heat to medium and cook until syrupy consistency. When cooled, add to blender with mango puree and lime juice. Stir in chopped peppers.

Steps:

• Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from heat, and allow to cool to room temperature. When the mixture is cool, pour into the bowl of a food processor and pulse several times until smooth. Strain the sauce through a fine mesh strainer. Pour the sauce into a glass container and cover. Let sit for 7 days before using.

Steps:

• 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.
• 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.

Steps:

• Whisk together coconut milk, garlic, chiles, zest, and paprika.
• Add shrimp and marinate overnight, refrigerated.
• Soak the wooden skewers in water overnight.
• Heat grill or grill pan.
• Drain shrimp and season shrimp with salt and pepper, toss in vegetable oil and skewer.
• Grill 1 1/2 minutes on both sides or until shrimp are opaque.
• Serve with the Mango Dipping Sauce.