Peri Peri shrimp.
Shell on shrimp 2 lb. Tablespoon peri peri. A head of garlic, crushed. Stick of butter. In a large skillet on low melt the butter. Add the flavorings. When melted add the shrimp and coat well. Wait for the shrimp to cook on medium low. Cocktail sauce, homemade of course. As a side, cut an artichoke in half. Scrape out the choke with a spoon. Wrap the halves in had foil after drizzling with olive oil and putting a clove of garlic in the well and a sprig of thyme on top. Roast at 425 for 45 min. As a dipping sauce for the leaves a half stick of melted butter with a generous amount of garlic powder and Worcestershire sauce.
Lots and lots of paper towels. It is a messy meal. Very messy, but worth it.
...love your roasted artichokes.......and the dipping sauce.....
Haven’t used an artichoke in years. This sound’s like a hoot!! Thank You!
But I know peri-peri. I gotta cut it back or I will be in pain about 15 minutes after I eat it. I live and learn.
How spicy is Peri Peri?
Ate at a Peri Peri chicken place recently. I think the sauce I put on the chicken did me in. Enjoyed it immensely until the heart burn set it.
Thanks much for the recipe. I just gotta figure out how much spice. Wet finger test always works.
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