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Camarão com Piri-Piri (Grilled Shrimp with Hot Sauce)
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Camarão com Piri-Piri
(Grilled Shrimp with Hot Sauce)
by Joyce Goldstein
from Savoring Spain & Portugal
(Time Life Books, 2000)
Serves 4-6
The hot sauce known as molho de piri-piri is made all over Portugal, but the best version I have ever eaten was served in a seafood restaurant across from the fish market in Cascais on the Costa do Sol. The fiery sauce takes its name from the very hot piri-piri chile.
Ingredients
Piri-piri sauce 1/2 cup coarsely chopped fresh hot red chiles 4 cloves garlic, finely minced 1 teaspoon salt 1 cup olive oil 1/4 cup white wine vinegar 2 cloves garlic finely minced 2 small fresh red chiles, finely chopped, or 1 teaspoon cayenne pepper 1/2 cup olive oil 2 pounds jumbo shrimp (prawns), peeled and deveined Salt to taste Lemon wedges and coarse country bread
Method
1. To make the sauce, in a jar with a tight-fitting lid, combine the chiles, garlic, salt, olive oil, and vinegar. Cover, shake well, and let rest in the refrigerator for about 1 week before using. You should have about 1 1/2 cups. (You will not use it all; store the remainder for up to 2 months.) Shake well before using.
2. In a mortar, grind together the garlic and chiles or cayenne pepper to make a paste. Stir in the olive oil. Rub this mixture over the shrimp, place them in a bowl, cover, and refrigerate for 4 hours.
3. Preheat a broiler (or grill pan), or prepare a fire in a grill. Remove the shrimp from the marinade, reserving the marinade. Thread the shrimp onto skewers, piercing the shrimp twice, once near the tall and again near the head. Sprinkle with salt. Broil or grill, turning once and basting with the marinade, until opaque throughout 5 to 6 minutes total.
4. Arrange the skewers on a serving platter and garnish with the lemon wedges Serve the bread and piri-piri sauce for dipping on the side.
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Camarão com Piri-Piri
(Grilled Shrimp with Hot Sauce)
by Joyce Goldstein
from Savoring Spain & Portugal
(Time Life Books, 2000)
Serves 4-6
The hot sauce known as molho de piri-piri is made all over Portugal, but the best version I have ever eaten was served in a seafood restaurant across from the fish market in Cascais on the Costa do Sol. The fiery sauce takes its name from the very hot piri-piri chile.
Ingredients
Piri-piri sauce 1/2 cup coarsely chopped fresh hot red chiles 4 cloves garlic, finely minced 1 teaspoon salt 1 cup olive oil 1/4 cup white wine vinegar 2 cloves garlic finely minced 2 small fresh red chiles, finely chopped, or 1 teaspoon cayenne pepper 1/2 cup olive oil 2 pounds jumbo shrimp (prawns), peeled and deveined Salt to taste Lemon wedges and coarse country bread
Method
1. To make the sauce, in a jar with a tight-fitting lid, combine the chiles, garlic, salt, olive oil, and vinegar. Cover, shake well, and let rest in the refrigerator for about 1 week before using. You should have about 1 1/2 cups. (You will not use it all; store the remainder for up to 2 months.) Shake well before using.
2. In a mortar, grind together the garlic and chiles or cayenne pepper to make a paste. Stir in the olive oil. Rub this mixture over the shrimp, place them in a bowl, cover, and refrigerate for 4 hours.
3. Preheat a broiler (or grill pan), or prepare a fire in a grill. Remove the shrimp from the marinade, reserving the marinade. Thread the shrimp onto skewers, piercing the shrimp twice, once near the tall and again near the head. Sprinkle with salt. Broil or grill, turning once and basting with the marinade, until opaque throughout 5 to 6 minutes total.
4. Arrange the skewers on a serving platter and garnish with the lemon wedges Serve the bread and piri-piri sauce for dipping on the side.