The Ingredients: Lemon, Birds Eye Chilies, Cilantro, Parley and Garlic
Meyer Lemon Preserved
Piri Piri Sauce
Shrimp Piri Piri Wrap
Shrimp Piri Piri With Rice
My version of Marcus Samuelsson’s Recipe
Serves 4
Serves 4
Ingredients:
1 lb. Shrimp, peeled and deveined
1 lb. Shrimp, peeled and deveined
½ C or more Piri Piri sauce, divided
2 T olive oil (I used butter)
½ t salt
1 lemon quartered
Romaine lettuce hearts or bibb lettuce leaves
Toss the shrimp with ½ cup of the piri piri in a large bowl.
Refrigerate for 20 minutes.
Heat the butter or olive oil in a sauté pan over med. heat.
Add the shrimp and cook for 2 minutes on each side.
Plate and sprinkle w/ salt.
Squeeze the lemon over the shrimp.
Spread ½ t of the remaining piri piri sauce on each lettuce leaf.
Place a shrimp on each leaf and fold to form a wrap and serve.
PIRI PIRI SAUCE:
Y: 1 ½ Cup
4 red bird’s eye chilies, take out seeds and ribs on two. (Original calls for 8 but I find it too much)½ C fresh lemon juice
4 red bird’s eye chilies, take out seeds and ribs on two. (Original calls for 8 but I find it too much)½ C fresh lemon juice
1 preserved Meyer lemon **
Cilantro (few bunches)
Parsley (few bunches)
3 garlic cloves
½ C olive oil (add more if needed)
Puree the ingredients until smooth. Add oil in a slow and steady stream until you get the right sauce consistency.
**I added 1 whole homemade preserved Meyer lemons.
**Store in an airtight container and refrigerate for up to 2 weeks.
** I’m planning to use the remaining sauce w/ chicken but my daughter suggested adding them as a spread to a burger.
I always love your contibutions, and look forward to you posting :)
ReplyDeleteThanks, Red! Me too, always looking forward to what you're whippin' up.
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