Peri Peri sauce is native to South Africa, invented by Portuguese settlers who discovered the Bird’s Eye Chilies. It is extremely versatile and pairs well with both meat and certain seafood. Here we are preparing simple pan fried shrimp. Feel free to poach the shrimp for a little lighter version or coat them in panko if you want that impressive crispy texture. Either way the sauce will stand tall.
Be sure to pair this recipe with a South African Chardonnay, included in our upcoming Weekly Tasting.
- 1 lb shrimp, peeled, deveined, shells reserved
- 5Thai chili peppers, seeds removed
- 1 red bell pepper, diced
- 1 shallot, minced
- 1 lemon, juiced
- 2 garlic cloves, minced
- 4 dried tomatoes, halved
- ¼ cup champagne vinegar
- 1 bay leaf
- Olive oil
- 1 tsp kosher salt, plus more to taste
- Freshly ground black pepper
1. In a small pot, add the shrimp shells and enough water to cover them. Bring to a simmer for 15 minutes.
2. In a food processor, purée the peppers, shallot, garlic, tomatoes, and lemon juice together. Slowly add the champagne vinegar. Transfer the pepper sauce to a saucepan.
3. Strain the shrimp broth into the saucepan. Add bay leaf, and cook together on medium heat for 20 minutes, stirring occasionally. Taste for seasoning and adjust with salt and pepper as needed. The sauce should have a nice balance of heat, salt, sweetness, and acid and should be moist and creamy. Set aside at room temperature.
4. Lightly season about 1 cup of all-purpose flour with salt. Toss the shrimp in the flour to coat evenly.
5. Heat a pan over medium heat, add olive oil, and fry the shrimp about 1-2 minutes on each side. Serve with the Peri Peri sauce on the side to dip into.
Looking to try more South African wines and food pairings? Our latest Weekly Tasting will be sure to please!