This is a very quick and tasty shrimp appetizer. It is great served with traditional Portuguese corn bread.
400 grams of tiger shrimp, peeled and deveined (approximately 30 shrimp)
1/4 cup of extra virgin olive oil2 Thai red chili peppers, seeded and chopped finely
1/3 cup of chopped fresh parsley (reserve 2 tablespoons for garnishing)
1 medium sized onion, small diced
1 large or 2 small garlic gloves, minced
1/2 tablespoon sweet paprika or 1/2 tablespoon of smoked paprika (depending on your preference)
Piri Piri sauce for serving (a Portuguese hot sauce made from Capsicum peppers)
Portuguese corn bread
METHOD:
In a large skillet on medium heat, add 2 tablespoons from the 1/4 cup of olive oil. Add onion, salt generously, and cook for 5 minutes. Toss in Thai chili peppers and garlic. Saute 1 minute. Add the remainder of the olive oil. Increase heat to medium high. Pat dry shrimp with a paper towel, before adding to the pan. Saute shrimp for 2 minutes. (Shrimp will just begin to change colour.) Stir in the smoked paprika and the chopped parsley. Saute for 2 more minutes. Take off the heat. Sprinkle with the reserved minced parsley. Serve with the Piri Piri sauce on the side for dipping. Don't forget to serve the Portuguese cornbread for sopping up the sauce.
1. Do not overcook the shrimp. Properly cooked shrimp will have a bit of a crunch and almost a sweetness as well.
2. Do not burn the chili peppers and garlic.
3. The heat in the Thai chili peppers is in the seeds. If you like it spicy, do not remove the seeds.
4. It is important to salt the onions while you are sauteing. The salt releases the liquid in the onions and prevents them from burning.
SERVING SIZE: As an appetizer, approximately 5 shrimp per person
