Shrimp With Hot Red Peppers: Camaroes Piri-Piri
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
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
2
When ready to cook, preheat the broiler
3
Lay the shrimp on a well-oiled broiler pan and brush generously with the marinade, and broil 2 minutes longer
4
Serve sizzling hot with little bowls of the dipping sauce (1 for each person)
5
To cool the fire, accompany with a crisp green salad, chunks of good Portuguese bread and well-chilled vinho verde
6
Variation: Camaroes Grelhados Piri-piri (Grilled Shrimp with Hot Red Peppers): Marinate the shrimp as directed
7
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
8
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
9
Serve with little bowls of Molho de Piri-piri
10
Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar
11
Cover tight, shake well, then store at room temperature
12
The sauce will keep well for about a month
13
Shake the sauce every time you use it