Grilled Shrimp Piri Piri

Grilled Shrimp Piri Piri Recipe from Mozambique | Easy and Flavorful

Region / culture: Africa, Mozambique | Preparation time: 15 minutes | Cooking time: 4 minutes | Servings: 2

Introduction

Grilled Shrimp Piri Piri is a delicious and flavorful dish that originates from Portugal. The dish features succulent shrimp marinated in a spicy and tangy sauce, then grilled to perfection. This dish is perfect for a summer barbecue or a quick and easy weeknight meal.

History

The recipe for Grilled Shrimp Piri Piri is inspired by the traditional Portuguese dish, Piri Piri chicken. Piri Piri sauce is a spicy sauce made from African bird's eye chili peppers, which were brought to Portugal by Portuguese explorers. The sauce is typically used as a marinade for grilled meats and seafood, adding a fiery kick to the dish.

Ingredients

100 g of raw shrimp
1.5 tsp of chopped Spanish pepper
4 medium cloves of garlic, coarsely chopped
2 tbsp of fresh lemon juice
1.5 dcl of peanut oil
salt and black pepper to taste
quarters of lemon, for serving

How to prepare

Peel the shrimps and wash the bowel canal, but leave the scale at the tail intact.
Rinse the shrimps thoroughly under cold water and pat them dry with kitchen paper.
In a bowl, combine Spanish pepper, garlic, lemon juice, and half of the peanut oil. Mix well.
Gradually add the remaining oil, salt, and pepper to the mixture.
In another large bowl, pour the oil mixture over the shrimp.
Ensure that all shrimps are well coated.
Allow the shrimp to marinate for at least 3 hours.
Stir the shrimp occasionally as the spit-roaster heats up.
Remove the shrimp from the marinade and place them on the spit-roaster.
Let them roast on each side for 2 minutes, or until they turn pink.
Serve hot with white rice and lemon wedges.

Variations

For a spicier version, add more Spanish pepper or a dash of hot sauce to the marinade.
You can also add diced bell peppers and onions to the skewers for added flavor and texture.

Cooking Tips & Tricks

Make sure to marinate the shrimp for at least 3 hours to allow the flavors to fully develop.

- Use fresh lemon juice for the marinade to add a bright and citrusy flavor to the dish.

- Be careful not to overcook the shrimp, as they can become tough and rubbery. Grill them just until they turn pink and opaque.

- Serve the grilled shrimp with white rice and lemon wedges for a complete and satisfying meal.

Serving Suggestions

Serve the Grilled Shrimp Piri Piri with a side of white rice and a fresh green salad for a complete and balanced meal.

Cooking Techniques

Grilling the shrimp over high heat helps to caramelize the marinade and gives the shrimp a smoky flavor.

Ingredient Substitutions

If you don't have Spanish pepper, you can use red pepper flakes or cayenne pepper as a substitute.

- Olive oil can be used instead of peanut oil for a different flavor profile.

Make Ahead Tips

You can marinate the shrimp in advance and keep them in the refrigerator for up to 24 hours before grilling.

Presentation Ideas

Serve the Grilled Shrimp Piri Piri on a platter garnished with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the shrimp in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

180 per serving

Carbohydrates

2g per serving

Fats

12g per serving

Proteins

15g per serving

Vitamins and minerals

This dish is a good source of vitamin C, vitamin B6, and iron.

Alergens

This dish contains shellfish (shrimp) and may not be suitable for those with shellfish allergies.

Summary

Grilled Shrimp Piri Piri is a nutritious dish that is high in protein and low in carbohydrates. It is also a good source of vitamins and minerals, making it a healthy and delicious meal option.

Summary

Grilled Shrimp Piri Piri is a delicious and flavorful dish that is perfect for a summer barbecue or a quick and easy weeknight meal. With a spicy and tangy marinade, succulent shrimp, and a smoky grilled flavor, this dish is sure to be a hit with your family and friends. Serve it with white rice and lemon wedges for a complete and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a hot summer day and I was visiting my friend Maria in Portugal. We were sitting in her backyard, surrounded by the scent of blooming flowers and the sound of chirping birds. As we chatted and sipped on refreshing glasses of vinho verde, Maria suddenly got up and disappeared into the kitchen.

Curious, I followed her and found her meticulously preparing a marinade for shrimp. She explained to me that it was a traditional Portuguese recipe called Grilled Shrimp Piri Piri. As she mixed together garlic, lemon juice, olive oil, and a special blend of spices, I could tell that this was going to be something special.

Maria told me that she learned this recipe from her grandmother, who had learned it from her grandmother before her. It was a family tradition passed down through the generations, and Maria was proud to continue the legacy.

After letting the shrimp marinate for a while, we headed out to the backyard where Maria had set up the grill. The smell of the sizzling shrimp wafted through the air, making my mouth water in anticipation. As we sat down to eat, Maria explained to me the significance of this dish in Portuguese culture.

She told me that the key to a good Grilled Shrimp Piri Piri was in the marinade. The flavors had to be perfectly balanced - not too spicy, not too tangy, not too salty. It was all about enhancing the natural sweetness of the shrimp while adding a kick of heat from the piri piri peppers.

As we dug into the succulent shrimp, I could understand why this recipe had been passed down through the generations. The combination of flavors was simply divine - the tangy lemon, the earthy garlic, the fragrant olive oil, and the fiery piri piri peppers all came together in perfect harmony.

After that day, I couldn't stop thinking about Grilled Shrimp Piri Piri. I knew I had to learn how to make it myself. So, when I returned home, I set out to recreate the recipe. I called up Maria for guidance and she walked me through the steps, offering tips and tricks along the way.

I sourced the freshest shrimp I could find, made sure to use high-quality olive oil, and was careful to pay attention to the proportions of the spices. It took a few tries to get it just right, but when I finally tasted my own version of Grilled Shrimp Piri Piri, I knew I had succeeded.

I felt a sense of pride and accomplishment, knowing that I had learned to make a dish that held such cultural significance. I made it for my family and friends, who all raved about how delicious it was. I shared the recipe with anyone who would listen, eager to spread the joy of Grilled Shrimp Piri Piri.

As the years passed, I continued to make this dish, each time adding my own twist or variation. Sometimes I would add a bit more garlic, or experiment with different types of peppers. But no matter how I changed it up, the essence of the recipe remained the same - a celebration of tradition, flavor, and love.

Now, whenever I make Grilled Shrimp Piri Piri, I think of Maria and her backyard in Portugal. I think of the warm summer breeze, the laughter of friends, and the taste of that first bite of perfectly grilled shrimp. And I am grateful for the gift of this recipe, passed down through the generations, connecting me to a culture and a tradition that will always hold a special place in my heart.