Marcus Samuelsson's Shrimp Piri Piri

Marcus Samuelsson's Shrimp Piri Piri
Piri Piri is a chile grown in Africa and this namesake sauce is the most common way to use it. Follow this recipe for Shrimp Piri Piri by Chef Marcus Samuelsson for a delicious seafood dinner any night of the week.
TYPE | MAIN COURSE |
SERVES | 4 |
DIFFICULTY | EASY |
PREP TIME | 20 MIN |
COOK TIME | 10 MIN |
Ingredients
- 12 jumbo shrimp peeled and deveined
- ¾ cup of Piri Pira (½ cup for shrimp marinade, remainder for toppings)
- 3 tablespoon olive oil
- ½ tsp salt
- 1 lime quartered
- 12 bibb lettuce leaves
For the Piri Piri:
- 8 red bird's-eye chilies, seeds and ribs removed, chopped
- ½ cup fresh lemon juice
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped parsley
- 2 garlic cloves
- ½ cup olive oil
Directions
- Combine the chilies, lemon juice, cilantro, parsley, and garlic in a quart container using an All-Clad Immersion Blender and puree until smooth. With the immersion blender running, add the oil in a slow, steady stream, and blend until well combined. Store in an airtight container in the refrigerator for up to 2 weeks.
- When ready to cook, toss the shrimp with ½ cup of the Piri Piri in a large mixing bowl. Refrigerate for 20 minutes.
- Heat the olive oil in an All-Clad Fry Pan over medium heat. Add the shrimp and cook for 2 minutes on each side, or until opaque throughout.
- Transfer the shrimp to a plate and sprinkle with the salt.
- Squeeze the lime quarters over the shrimp.
- Spread ½ a teaspoon of the remaining Piri Piri sauce on each lettuce leaf. Place a shrimp on each leaf and fold over the bottom and sides to form a wrap. Serve immediately.
Pro Tip:
pro tip


RECIPE BY
Marcus Samuelsson
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