Piri Piri Shrimp with BrandyRecipe by Dragon
Photos courtesy of Peter Minaki
If you're looking for something a little fiery and spicy to serve your Valentine today, you can't go wrong with this beautiful Portuguese dish. This rustic dish is meant to be eaten with your hands.....and you are encouraged to lick your fingers, get a little messy and feed your special someone. Sounds like the perfect Valentines Day, no? ;) Enjoy!
Serves: 2-4
Ingredients:
500 grams of large shrimp, deveined but not peeled
1 tablespoon of olive oil
1 1/2 tablespoons of butter (divided)
1 bay leaf
2 garlic cloves
4 dried piri piri peppers, crushed (adjust to your own taste)
1/2 teaspoon smoked paprika
3 tablespoons brandy
juice of 1/2 lemon
parsley, chopped to garnish
lemon slices to garnish
Salt & pepper to taste
Directions:
1. Combine the olive oil, 1 tablespoon of butter and bay leaf in a saute pan over medium high heat.
2. When the butter is melted, add the shrimp and cook until no longer pink on both sides, about 2 minutes.
3. Reduce the heat slightly and add the garlic and dried piri piri peppers and paprika. Cook until the garlic is fragrant and soften.
4. Add the brandy and lemon juice. Season with a little salt and pepper to taste. Cook for one more minute then remove from the heat.Add the last of the butter and let it melt into the sauce before plating.
5. Plate the shrimp and pour the sauce over the shrimp. Garnish with parsley and lemon slice. Serve with crusty bread to sop up the delicious sauce.
Photos courtesy of Peter Minaki
If you're looking for something a little fiery and spicy to serve your Valentine today, you can't go wrong with this beautiful Portuguese dish. This rustic dish is meant to be eaten with your hands.....and you are encouraged to lick your fingers, get a little messy and feed your special someone. Sounds like the perfect Valentines Day, no? ;) Enjoy!
Serves: 2-4
Ingredients:500 grams of large shrimp, deveined but not peeled
1 tablespoon of olive oil
1 1/2 tablespoons of butter (divided)
1 bay leaf
2 garlic cloves
4 dried piri piri peppers, crushed (adjust to your own taste)
1/2 teaspoon smoked paprika
3 tablespoons brandy
juice of 1/2 lemon
parsley, chopped to garnish
lemon slices to garnish
Salt & pepper to taste
Directions:
1. Combine the olive oil, 1 tablespoon of butter and bay leaf in a saute pan over medium high heat.
2. When the butter is melted, add the shrimp and cook until no longer pink on both sides, about 2 minutes.3. Reduce the heat slightly and add the garlic and dried piri piri peppers and paprika. Cook until the garlic is fragrant and soften.
4. Add the brandy and lemon juice. Season with a little salt and pepper to taste. Cook for one more minute then remove from the heat.Add the last of the butter and let it melt into the sauce before plating.
5. Plate the shrimp and pour the sauce over the shrimp. Garnish with parsley and lemon slice. Serve with crusty bread to sop up the delicious sauce.
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5 comments:
Beautiful. I would really, really like this...
Absolutely delish! I'm a big fan of messy eating :)
Folks, this shrimp is meant to be eaten with the shells on, eaten with fingers and shared with real good company...suck that shrimp!
Spicy, just as it should be for alentine's Day:D
Wat an excellent dish..
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