The Classic Portuguese Piri Piri Shrimp
Just after the whiskey flambé dies down, Rodrigues Kitchen Piri Piri returns to the pan for the second time, and everything sharpens. The olive oil base melds the garlic butter sauce into something richer, the Bird's Eye pepper adds a clean, penetrating heat, and what was already good becomes truly memorable. Shell-on jumbo shrimp, lemon, beer, butter, fire. The bread is not optional.
- Author
- Rodrigues Kitchen
- Prep Time
- 30 minutes
- Cook Time
- 10 minutes
- Servings
- 4
- Category
Rodrigues Kitchen
- Cuisine
- Portuguese
Ingredients
- 2 1/2 pounds Whole jumbo shrimp, head and shell on, deveined
- 1 tbs Kosher Salt to season shrimp
- 1 lemon zested and juiced
- 4 garlic cloves, sliced
- 2 tbs Rodrigues Kitchen Piri Piri Original Sauce, plus more to taste
- 3 tbs Red pepper sauce
- ¼ cup Olive Oil
- ¼ cup fresh flat-leaf parsley, leaves and stems roughly chopped
- ⅓ cup light lager or Super Bock
- ¼ cup Whiskey or Portuguese Brandy
- Fine salt to taste
Directions
- Warm the olive oil in a wide skillet over medium heat. Add the garlic and cook slowly, stirring occasionally, until the oil turns fragrant.
- Increase the heat to medium-high. Place the shrimp in a single layer and sauté, keeping a close eye on them. When the shells turn a bright pink and the edges start to char slightly, flip them over and cook for an additional minute. Drizzle in 2 tablespoons of Rodrigues Kitchen Piri Piri and 3 tablespoons of Red Pepper sauce.
- Pour in the beer to deglaze, scraping up any bits from the bottom of the pan. Let it bubble vigorously and reduce by half.
- Remove the pan from the heat. Add 3 tablespoons of whiskey or Portuguese brandy, then return the pan to the stove and carefully tilt it to ignite. Stand back and allow the flames to die down naturally as the alcohol burns off.
- Reduce the heat, then add 4 tablespoons of cold unsalted butter, one tablespoon at a time, swirling the pan between additions until the sauce is glossy and emulsified.
- Drizzle with lemon peel, the juice of one lemon, and a handful of roughly chopped flat-leaf parsley. Add more Rodrigues Kitchen Piri Piri to taste. Serve immediately, straight from the pan. The bread is not optional.