Carla Hall's Peri Peri Shrimp

Total Time:

1 hour

Serves:

4 Servings

Category:

Seafood, 45 min or more

Level:

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Recipe Description

This is a simplified take on Chef Carla Hall’s bold and flavorful Peri Peri Shrimp, made easier for home cooks without sacrificing the spicy, smoky, tangy punch of the original. The shrimp roast in a homemade peri peri sauce while the quinoa cooks with sweet dates, cashews, carrots, and warm spices. It’s a balanced, deeply satisfying dish with layers of texture and flavor that feel special enough for guests but doable on a weeknight.

Ingredients

1/4 pound carrots
1/4 cup pitted dates
1/4 cup raw cashews
1 tablespoon olive oil
2 tsps cayenne pepper
1 tablespoon curry powder
1 cup quinoa
1 bell pepper
1 cup olive oil
1 teaspoon dried oregano
2 cloves garlic
3/4 pound raw shrimp, peeled and deveined
Fresh herbs for garnish (such as dill or parsley)
Salt and pepper

Preparation

Preheat the oven to 350°F.
While the oven heats, peel and chop the carrots into small pieces. Chop the dates and cashews. Add the carrots, dates, and cashews to a large pan with a drizzle of olive oil. Cook over medium heat until softened, about 5 minutes.
Add 1 tablespoon of curry powder, 1/2 teaspoon of cayenne pepper, salt, and pepper to the pan. Stir to combine.
Add the quinoa and water to the pan. Bring to a boil, then cover, reduce to a simmer, and cook for about 20 minutes.
While the quinoa is cooking, roast the bell pepper. Place it directly over an open flame or on a hot grill until all sides are charred and the skin is blackened and blistered, about 3 to 4 minutes.
Transfer the charred pepper to a bowl and cover with a lid or plate to steam for several minutes.
In the meantime, make the peri peri sauce. In a blender, combine 1 cup olive oil, 1/2 teaspoon cayenne pepper, 1 teaspoon dried oregano, salt, pepper, and 2 peeled garlic cloves.
Once the pepper has steamed, peel away as much of the charred skin as possible. Remove the stem and seeds. Add the flesh to the blender and blend until smooth.
Place the shrimp in a bowl and pour the sauce over them, tossing to coat. Arrange the shrimp on a baking sheet and bake for 10–15 minutes, until they are pink and cooked through.
Fluff the cooked quinoa mixture with a fork. To serve, spoon the quinoa onto plates, top with the roasted shrimp, and garnish with fresh herbs.