This was a recipe my boyfriend and I created after first making the Piri Piri Chicken Sandwich (recipe here). We had piri piri on the brain for over a week, wanting to make a piri piri for just about everything. The idea of piri piri ice cream was even considered briefly, but we haven’t tried that…yet. This recipe was a clear standout because the shrimp took to the marinade beautifully. With the simple brown rice accompaniment, it’s a winner.
For the Piri Piri shrimp & marinade you will need:
- 6-15 small red arbol chilies (you can use fresh or dried chilies…I always stick with the dried chilies)
- 4-5 garlic cloves, chopped coarsely
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt & pepper
- 1/3 cup olive oil
- 3 Tablespoons red wine vinegar
- 1 lb. peeled and deveined shrimp
To make the Piri Piri Sauce:
- Take the stems of the chilies off. Place the chilies on a skillet and dry toast for a few minutes until fragrant.
- After a couple minutes, take the chilies out of the pan and coarsely chop. Then put the chilies in a small saucepan with the garlic, oregano, paprika, olive oil, red wine vinegar and a good pinch of salt & pepper.
- Simmer the sauce for 3 minutes, then remove from heat and let cool completely. Once cool, you can puree the sauce or leave it chunky. I like to puree for the shrimp marinade because it intensifies the flavor.
- Reserve 2-3 Tablespoons of the piri piri sauce to add to your rice later.
- Put the shrimp in a zip-loc bag and pour in the remaining piri piri sauce. Squish around to coat the shrimp and refrigerate for 20 minutes – 2 hours.
* While the shrimp is marinating, you can start the rice…..I like to use brown rice for this recipe (I love the chewiness it has), you can use white rice if you prefer.
You will need:
- 1 heaping cup white or brown rice
- 1 medium yellow onion
- 2-3 stalks celery
- Olive oil, salt & pepper
- 2 cups water
- 5 green onions
- 1 large bunch of cilantro
- Dice the onion and celery.
- In a high sided pan, add a drizzle of olive oil and sauté the onion and celery for 5 minutes over medium/high heat. Season with a good pinch of salt and pepper.
- Pour in 1 cup of rice. Toss around with the onion and celery to coat the rice and toast it slightly.
- Add 2 cups of water and the 2-3 Tablespoons of reserved piri piri sauce. Turn the heat down to low. You might want to add another pinch or two of salt at this point.
- Cover the rice and let simmer over low heat until cooked (about 20 minutes for white rice and 40 minutes for brown rice. If you do brown rice, you may need to check it after 30 minutes and add a little more water).
- When the rice had absorbed all the liquid and is cooked fully, turn the heat off and keep covered.
- Chop 5 green onions (white and green parts) and a huge bunch of cilantro (stems and leaves).
- Throw your green onions and cilantro in the rice and toss to combine.
Time to cook the shrimp…
Cook over medium/high heat for about 1 minute on each side (until they curl and start to turn pink).
When shrimp are done, serve your rice in a bowl and pour the shrimp over top. Enjoy!