Hot stuff! Shrimp Piri Piri served with diced mango over jasmine rice.
Note to all: No matter how pretty and inviting habaneros look, eating them raw may not be in your best interest. Unless you have a pint of whole milk standing by. AND EVEN THEN. Think twice.
I’m just saying…
I couldn’t help myself. Really, it was calling my name. Teasing me. Whispering “Don’t be such a wuss! Just a little bite! It won’t hurt! I swear I’m not hotter than a jalapeno”. So I popped a hunk into my mouth. Immediately on contact bad, bad things happened. Blisters formed. I swear to god (ok, I’m exaggerating a little). I paced up and down the kitchen repeating the same words over and over “bad. pepper. hot. oh god. bad”. My husband merely laughed at my misfortune. I recall something like “serves you right!” escaping his lips but the memory of the pepper might be playing tricks with my brain. I finally gave in and took a swig of milk. It cooled the fire in my mouth, but my lips were still ablaze. A good 20 minutes later, the heat finally died down.
All for the cause my friends, all for the cause.
So yeah. Shrimp Piri Piri is hot stuff. We are talking numerous habaneros, jalapenos, hot paprika, cayenne all mixed togther and slathered over shrimp. The dish is African and Portuguese in nature, apparently came about during the time of the colonialization of Mozambique.
It is supposed to be served with lemon and butter, but I got the bright idea of serving it with a mango dipping sauce. Alright, I admit I was scared that the shrimp was going to be so spicy I wouldn’t be able to handle it. Hence why I tried to tame it with the mango. In reality, after grilling, the shrimp wasn’t as hot as I thought it was going to be. Next time, I’ll serve it the traditional way cause I feel like the sweet of the dipping sauce competed with the heat of the shrimp. I might even boil up the marinade and serve that over top too. Just in case I need more heat!
Grilled Shrimp with Piri Piri Sauce
From Some Like It Hot
2 habanero chiles
7 red jalapenos (I could only find green) or 4 red cherry or cascabel chiles
2 T cayenne pepper
1 T Hot paprika
4 garlic cloves
3/4 cup peanut oil
3 T fresh lemon juice
2 t salt
2 lb shrimp – peeled and deveined (I used medium sized shrimp cause I find them easier to cook – but use at least medium size shrimp since you are grilling them)
To finish the dish, mix together (but don’t do this till you are ready to serve):
6 T unsalted butter, melted
3 T fresh lemon juice
You’ll also need skewers for the shrimp
1. Place habaneros, jalapenos, paprika, garlic, peanut oil, lemon juice and salt in blender or small food processor. Process till smooth.
2. Transfer to a bowl, add in the shrimp and marinate for 4-6 hours.
3. Prepare your grill. Skewer shrimp leaving space between each. Grill shrimp a few minutes on each side to your desired doneness (I err on the undercooked side myself – it will keep cooking after you take it off the grill).
4. Remove from the grill and serve drizzled with the 6 T of unsalted butter and 3 T of lemon juice.
Ms. Pantry Raid
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