Shrimp Piri Piri (Aida Mollenkamp) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
3 medium serrano chiles |
4 medium cloves garlic |
1 tablespoon paprika |
1/4 cup freshly squeezed lime juice |
1 tablespoon red wine vinegar |
1/3 cup olive oil |
1 1/2 pounds uncooked, deveined, and peeled shrimp, tails left on (about 40) |
salt |
1/3 cup roughly chopped fresh cilantro leaves |
lime wedges, for serving |
white rice, for serving |
Directions:
1. Heat oven to 500 degrees F and arrange rack in upper third.
2. Place chiles on a baking sheet and roast until blackened and soft, about 10 to 15 minutes. Trim chiles and remove seeds.
3. 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.
4. Combine marinade and shrimp in a medium nonreactive bowl and toss to coat. Let marinate 20 minutes to 24 hours in the refrigerator.
5. 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.
6. Toss shrimp with cilantro and serve with lime wedges over rice.
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