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1993-01-25
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Newsgroups: rec.food.recipes
Distribution: world
From: riacmt@ubvmsc.cc.buffalo.edu (Carol Miller-Tutzauer)
Date: 18 Aug 91 02:05:57 GMT
Subject: SHRIMP: Shrimp Piri-piri
References: <28A81607.2386@mthvax.cs.miami.edu>
Reply-To: riacmt@ubvmsc.cc.buffalo.edu
Keywords: recipe shrimp-piri-piri
Summary: orig. subject: Re: REQUEST: Piri-Piri
Archive-Name: recipes/shrimp-piri-piri
Followup-To: rec.food.cooking
Organization: University at Buffalo
Approved: aem@mthvax.cs.miami.edu
In article <28A81607.2386@mthvax.cs.miami.edu>,
ram@cs.ed.ac.uk (Eric McKenzie) writes...
>1. What kind of pepper is it? - we have one home with us.
--> Look for something called "Hot African Devil Peppers." I got
mine in a long plastic tube at the local Gourmet shop. You can
also substitute Chile Pequins. Basically, both of these are very
hot, tiny little dried red peppers about 1/4 to 1/2 inch long.
>2. How was it dried? - useful to know if we can get some more.
--> Who knows. My guess is that they are either sun dried, or
dried slowly in low temp ovens.
>3. What oil do you use? - we've bought some olive oil.
--> Use a good quality Spanish or Portuguese olive oil, if possilbe.
Otherwise, just select a good quality Italian or Greek olive oil.
>4. How much oil is used? - the seeds might swell up for all we know.
--> The seeds won't swell up much. You can also just put The whole
dried peppers in there. The ratio of peppers to oil has more to
do with how hot you want it.
>5. Is the soak period 6 months?
--> Well... the longer you soak, the hotter it will be.
>6. What do you do with them at the end of the soak? - preparation?
--> Nothing, that I know of. It just makes a seasoned oil-like
"sauce" that is quite spicy. If you use whole peppers, you might
want to put it in the food processor to make it more "sauce"-like.
>7. Have you a good recipe? - chicken piri-piri seemed the most popular dish.
--> The Portuguese cookbook I have at home suggests Piri-Piri
Shrimp. All they do is marinate the shrimp in the sauce and then
cook them outdoors. I suppose you would use the same procedure
for chicken. The same cookbook also adds kosher salt and cider
vinegar to their piri-piri: 2 to 6 (or more) dried hot red
peppers (depending on hotness and personal taste), 1 t kosher or
course salt, 1 c olive oil, 1/3 c cider vinegar. They chop the
peppers then mix them with everything else in a 1-pint shaker
jar, cover tightly, shake, and store at room temperature. They
claim the sauce will keep well for a month (but with hot peppers
and vinegar, I'm sure it would probably last indefinitely).
Shake the sauce every time you use it. [Note: This is an
American cookbook, so t=teaspoon, c=cup.]
Another historical note: The piri-piri peppers were brought from
Brazil (Portuguese New World settlement) to Angola (Africa). The
peppers became so integral to the local cuisine, that they became known
as "Angolan peppers." From there they made their way to Portugal.
Piri-piri can simply be thought of as Portuguese hot pepper sauce.
Carol
riacmt@ubvms.cc.buffalo.edu