Peri Peri Shrimp

This delightful fusion of rich, buttery goodness, and the invigorating flavor of Peri Peri Rub creates a symphony of tastes that dance on your palate. With succulent shrimp as the star, each bite is a harmonious blend of tender seafood with a medley of spices. The velvety butter sauce, infused with the distinctive warmth of Peri Peri seasoning, complements the shrimp, delivering a dish that's not only easy to prepare but also a true celebration of taste. Get ready to elevate your dining experience as you embark on a culinary journey with our delicious Peri Peri Shrimp recipe. Serves 2

 

Ingredients for marinating:
1 pound (455g) medium Shrimp, peeled and deveined
1 tablespoons (15ml) Olive Oil
1 teaspoon Peri Peri Rub, or adjust to taste
1/2 teaspoon Kosher Salt, or adjust to taste
 
Ingredients for cooking:
2 tablespoons (30ml) Olive Oil
2 Garlic cloves, minced
4 tablespoon (60ml) Water
2 tablespoons (28g) cold Butter
1 tablespoons fresh Parsley, chopped
 
For serving:
2 servings of cooked Pasta, Rice, or Grits 
1 Lemon, cut into wedges (Optional)
 
 
 
MISE EN PLACE

  1. Devein shrimp: Make a shallow cut along the back of the shrimp, following the curve, from the head to the tail. You'll see a dark line or thread-like vein. Use the tip of the knife to lift and remove the vein. Rinse the peeled and deveined shrimp under cold running water to remove any remaining debris. (No need to pat them dry for this recipe.) Place them in a large bowl and set aside. (You may skip this entire process by purchasing frozen shrimp that is already deveined and easy to peel.)
  2. Peel shrimp: Hold the shrimp firmly in one hand. With your other hand, gently peel back the shell, starting from the top and working your way down to the tail. You may leave the tails on for presentation or pull them away from the body.
  3. Marinade Shrimp: Drizzle 1 tablespoon of olive oil, sprinkle Peri Peri Rub and salt on top of the shrimp. Mix well to coat the seasonings evenly and allow the shrimp to marinate for about 15-30 minutes.
  4. Cook 2 servings of pasta, grits, or rice, according to the instructions on the packaging. While the pasta/grits/rice is cooking, you can start preparing the other ingredients.
  5. Prepare the rest of the ingredients and set aside: Shrimp requires your full attention during the cooking process. Having your garlic cloves minced, parsley leaves chopped, water and butter measured and ready to go ensures that you don't waste precious time searching and preparing these items while the shrimp is cooking.

 

COOKING INSTRUCTIONS

  1. Sauté the garlic: Add 2 tablespoons of olive oil and minced garlic to a large skillet/frying pan. Turn on your stove to a medium heat and begin to mix the garlic with the oil until the skillet is hot and the oil begins to sizzle. Once the garlic is fragrant, move on to the next step. (No need to brown the garlic for this recipe.) 
  2. Add the marinated shrimp all at once along with all the marinating liquids. Begin to move them around with your spatula or wooden spoon to arrange them in a single layer. Cook the shrimp for 1-2 minutes on one side and flip them over when they slightly turn pink or opaque. 
  3. Immediately add water, when all the shrimp is flipped over and wait until the liquid begin to a simmer. Cook for an additional minute or so until the shrimp is cooked through. Shrimp naturally have a slight "C" shape. As they cook, they curl tighter into an "O" shape. When the shrimp are tightly curled and form a complete circle, it's a sign that they are done. Overcooking can cause shrimp to become overly curled and tough.
  4. Turn off the heat and add cold butter. Stir until the butter melts to create a silky buttery sauce.
  5. Taste and adjust the seasoning by adding more Peri Peri seasoning and salt if needed.
  6. Sprinkle fresh parsley and serve over cooked pasta, rice, or grits with a wedge of lemon on the side (if desired) for a complete and satisfying meal.