Recipe courtesy of Aida Mollenkamp
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Shrimp Piri Piri
Total:
24 hr 30 min
Prep:
5 min
Inactive:
24 hr
Cook:
25 min
Yield:
2 to 4 servings
Level:
Easy
Total:
24 hr 30 min
Prep:
5 min
Inactive:
24 hr
Cook:
25 min
Yield:
2 to 4 servings
Level:
Easy

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

Heat oven to 500 degrees F and arrange rack in upper third.

Place chiles on a baking sheet and roast until blackened and soft, about 10 to 15 minutes. Trim chiles and remove seeds.

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.

Combine marinade and shrimp in a medium nonreactive bowl and toss to coat. Let marinate 20 minutes to 24 hours in the refrigerator.

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.

Toss shrimp with cilantro and serve with lime wedges over rice.

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