Camarao Com Piri-Piri (Grilled Shrimp with Hot Sauce)
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
For the Piri-Piri sauce:
1/2 cup coarsely chopped fresh red Fresno chiles
4 clovesgarlic, finely minced
1 tsp. salt
1 cup olive oil
1/4 cup white wine vinegar
For the shrimp:
2 cloves garlic finely minced
2 small fresh red Fresno chiles, finely chopped, or 1 tsp. cayenne pepper
1/2 cup olive oil
2 pounds jumbo shrimp (prawns), peeled and deveined
salt to taste
lemon wedges and coarse country bread
To make the sauce:
In a jar with a tight-fitting lid, combine the chiles, garlic, salt, olive oil and vinegar. Cover and shake well, then let rest in the refrigerator for about 1 week before using. You should have about 1-1/2 cups. (You will not use it all, so you can store the remainder for up to 2 months.) Shake well before using.
To prepare the shrimp:
In a mortar, grind together the garlic and red Fresno chiles or cayenne pepper to make a paste. Stir in the olive oil. Rub this mixture over the shrimp, place them in a bowl, cover, and refrigerate for 4 hours.
Preheat a broiler (or grill pan), or prepare a fire in a grill. Remove the shrimp from the marinade, reserving the marinade. Thread the shrimp onto skewers, piercing the shrimp twice, once near the tall and again near the head. Sprinkle with salt and broil or grill, turning once and basting with the marinade, until opaque throughout, about 5-6 minutes total.
Arrange the skewers on a serving platter and garnish with the lemon wedges Serve the bread and piri-piri sauce for dipping on the side.
Recipe by Joyce Goldstein from Savoring Spain & Portugal (Time Life Books, 2000).