It can be difficult to find piri piri peppers in certain parts of the world, but if you're craving this vibrant sauce and can't find the real thing, you can get pretty close with this recipe. Red peppers mimic the lively color, and a habanero will give it some heat. When working with hot pepper make sure to be careful. Use latex gloves if you have them, and if you don't make sure to wash your hands very well after seeding the pepper; be very careful not to touch your face and eyes.
- Active time: 20 minutes
- Total time:1 hour - 6 hours
- 1/4 cup vegetable oil
- 1 lemon, juiced
- 1/2 lime, juiced
- 1 habanero pepper, stem and seeds removed
- 1 small red bell pepper, stem and seeds removed
- 2 cloves garlic
- 1/4 cup cilantro, chopped
- Kosher salt
- 2 pounds shell on shrimp (head on shrimp are ideal if you can find them)
- Vegetable oil for cooking
Combine vegetable oil, lemon juice, lime juice, habanero, red pepper, and garlic in a food processor and pulse until almost smooth. Transfer pepper mixture to a small sauté pan and cook over medium high heat until reduced by half, about 8 minutes. Remove from heat and allow to cool.
Once mixture is cool, add cilantro and season to taste with salt. Pour mixture over shrimp and marinate for at least an hour, but no longer than 6 hours.
Heat drizzle of vegetable oil in a large skillet over high heat until smoking. Add shrimp and cook tossing often until shrimp are cooked and sauce is reduced. Serve with rice, extra chopped cilantro and lime wedges.