We’re back with our final recipe from Mozambique today. This one is brought to you by Mr. N. Aside from a little roasting and the skillet work toward the end of the recipe, he pretty much whipped up this meal on his own. It’s simple, it’s quick and oh yes, it’s very, very good. As we were reading about Mozambique foods and recipes we kept coming across dishes with a piri piri sauce. Piri piri is a type of African birds eye chili pepper commonly grown in Mozambique and it’s used as the basis of a spicy sauce for flavoring meats and seafood. I’m sure you can probably guess, we opted to go the seafood route and created our version of Piri Piri Shrimp adapted from an Aida Mollenkamp recipe on The Food Network.
A paint-by-number! Can you tell someone picked a joke book out at the school library today? It was quite the entertaining evening I tell you. Once the shrimp was thoroughly mixed with the piri piri sauce, we covered it and set in the fridge for an hour. You can marinate this for as little as 20 minutes or as long as 24 hours. Whatever works best.
While the shrimp marinated, we finally dug out the old rice cooker (after reading this post from Kelly over at Inspired Edibles we figured it was time to break this thing out again) and set that to steam our rice for dinner. And as we waited, the jokes kept right on going.
What’s your name?
Can you spell it for me?
Ha! Ha! Nope! You spell it I-T!
I have to admit, he got me on that one. After about an hour we were ready to get dinner on the table, so we heated up the cast iron skillet and tossed in the shrimp with the sauce. We cooked it for about five minutes, until the shrimp were cooked through and pink.
We served the piri piri shrimp over white rice and garnished it with cilantro and lemon wedges. We highly recommend using the lemon wedges as it adds a beautiful, crisp burst of freshness to the dish.
While we ate dinner, I threw Mr. N for a loop with this riddle: A man leaves home and makes a right, then a left, then another left and finally one last left. He returns home and finds two masked men. Who are they?
Mr. N continued to scarf down his shrimp as he thought about this one. In the meantime, Mike and I were raving over this dish. It was delicious. It was just the right amount of heat (read: spicy but not sweat inducing – unless you’re my dad) and full of flavor. The sauce seasoned the rice to perfection and the cilantro and lemon added a freshness to every bite. It was easily a 4 spoon meal for me. Mike thinks he still favors the shrimp Mozamibque (the green shrimp recipe) to this one, but also ended up giving it 4 spoons.
Mr. N was still working out the riddle as he threw out his 3 spoon rating. He thought it was slightly too spicy for his liking, but that it was really good. He even ended up eating Miss A’s as well. It was ultimately just too spicy for her. She did give it a good shot though, so I give her credit. She came in with a 2 spoon vote. She thought it was ok, but just too spicy. Instead she focused most (I say most because this was one of those nights that Miss A spent half of dinner screaming on the floor. This time because daddy set the table.) of her attention on eating an entire mango, a popular fruit in Mozambique by the way.
Now in case you still haven’t figured out the answer to the riddle…The man comes home to find two masked men who are of course the catcher and the umpire. (Go Cubs!) Mr. N enjoyed that one. And speaking of Mr. N he’s next up for picking a country for our cooking around the world adventures. I’m pretty sure you can bet he’ll be heading back to Asia. He seems to really like the flavors over on that continent. Have a great weekend and we’ll see you early next week with new state night recipe. Cheers!
Print this recipe: Piri Piri Shrimp