Piri piri sauce is a pantry staple in Portugal as well as its former colonies in southern Africa. Piri piri, or African bird’s eye chili, was introduced to Europe and Asia via Portuguese spice traders.
Ingredients
- 2 tablespoons olive oil
- ¼ cup diced onions
- 2 tablespoons sliced garlic
- 12 colossal (about 10 per pound) shrimp, peeled, deveined and patted dry
- Salt, to taste
- ¼ cup Maderia wine
- 2 tablespoons fresh-squeezed lemon juice
- 2 tablespoons Whiskey Piri Piri (see below)
- 2 tablespoons chopped fresh cilantro
Ingredients for Whiskey Piri Piri
- 9 guajillo chilies
- 8 árbol or bird’s eye chilies
- ½ cup roasted red peppers
- ¼ cup olive oil
- ¼ cup whiskey
- ¼ cup apple cider vinegar
- 2 garlic cloves
- ¼ cup chopped onion
- 1½ teaspoon sea salt
- 1 teaspoon fresh-ground black pepper
Directions
Warm large skillet over high heat, and coat with olive oil. Add onion and garlic. Cook until soft and lightly browned, about 2 minutes. Add shrimp in single layer, and sprinkle with salt. Cook about 30 seconds, then flip each shrimp. Add Madeira and lemon juice, and cook another 30 seconds. Add piri piri, and stir gently. Cook, stirring occasionally, until liquid is reduced and shrimp are barely opaque in the center, about 1 minute. Transfer to plates and sprinkle with cilantro. Serves 2.
Whiskey Piri Piri Directions
Using gloves, de-stem chilies. Cut slit down one side of chili, and remove seeds. Transfer chilies to food processor, and blend until almost powder. Add remaining ingredients, and blend until smooth. Let sit at least 8 hours to thicken and blend flavors. Makes 1½ cups.
