02 November 2016, Maputo, Mozambique – Olá. The Wade’s Fabulous International Cuisine trip continues in southeastern Africa. Our menu: Shrimp Piri-Piri with rice and Avocado and Tomato Salad with Cumin Vinaigrette. Comendo feliz!
Piri-Piri Sauce
Servings: 12; Prep time: 5 mins.; Cook time: 20 mins.
Notes / Ingredients
Piri-piri, the Swahili word for pepper, is a very hot sauce made from a base of red chiles, typically with a Scoville Heat Units (SHU) rating of 50,000 to 200,000. Here are some variations one may use in combination. Oh, there is a hybrid cross of ghost pepper and red habanero, the Carolina Reaper, but at 2.2 million SHU, it might be a bit over the top.
Milder side of heat: serrano (10,000 – 25, 000 SHU) or de árbol (15,000 – 30,000 SHU)
Medium heat: use cayenne (30,000 – 50,000 SHU) or pequin (30,000 – 60,000 SHU).
Kick it up: bird’s eye (100,000 – 225,000 SHU) or habanero (100,000 – 300,000 SHU)
2 tablespoons extra-virgin olive oil
1 large red bell pepper, seeded
1/2 onion, finely chopped
4 fresh red chiles, stemmed, seeded (cayenne)
4 dried chili de árbol, reconstituted, stemmed, seeded
3 tablespoons Sriracha sauce (from thai chiles like bird’s eye)
3 garlic cloves, minced
1 tablespoon sweet smoked paprika
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/4 cup water
Kosher salt & Freshly ground pepper
Place bell pepper, onion, chiles, and garlic in a food processor. Pulse until finely chopped. In a large skillet, heat the olive oil until shimmering. Add the pepper mixture, and paprika; cook over moderate heat, stirring occasionally, until the vegetables are softened, about 12 minutes.
Scra
pe the mixture back into the food processor and let cool slightly. Add the Sriracha, vinegar, lemon juice and water and puree until almost smooth. Season the sauce with salt and pepper and transfer to a bowl. Let stand at room temperature for about an hour before serving.
Shrimp Piri-Piri
Servings: 2; Prep time: 5 mins.; Cook time: 20 mins.
Notes / Ingredients
This dish is perfect for a quick and easy dinner bursting with flavor. Sazón is a flavored seasoning salt found in Mexican foods. With saffron added it is called con azafron. One can make it at home, but why? Goya makes it readily available in pre-measured packets. Do not leave it out as it makes a huge flavor difference.
12 shrimp
1/2 medium onion chopped finely
1.5 tablespoon parsley
1 packet sazon goya con azafran
1/2 teaspoon salt
1/2teaspoon white pepper
1/2teaspoon crushed red pepper
3 cloves garlic
2tablespoon butter
1tablespoon olive oil
1/2 cup beer
1 cup white rice
In a small mixing bowl add garlic, sazon goya, crushed red pepper, salt and pepper. mix gently. Add 1 tablespoon butter and 1 tablespoon olive oil to pan until shimmering; add onion and cook over medium heat until soft, about 5 minutes. Add contents of mixing bowl, stir, and cook for about 2 minutes. Add beer, bring to boil and reduce for about 5 minutes over medium high heat. Add shrimp and parsley. Cook over medium heat until shrimp are done, about 5 minutes (NOTE: do not overcook the shrimp or they will be tough. When they turn pink, they are done.) Serve over rice and top with Piri sauce.
Avocado/Tomato Salad with Cumin Vinaigrette
Servings: 2; Prep time: 5 mins.; Cook time: 20 mins.
Notes / Ingredients
I know. You have made this a thousand times, especially if you live in South Central Texas, but you have never made it with this cumin dressing. BTW, it is a Bobby Flay-inspired salad and vinaigrette.
2 large ripe tomatoes, c
ut into 1-inch chunks, or 10 cherry tomatoes, halved
1 ripe large Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks
1/2 large red onion, thinly sliced
Toasted Cumin Vinaigrette
2 cups arugula leaves
1 teaspoon ground cumin
1/4 cup freshly chopped cilantro leaves
1/4 cup fresh lime juice
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon cumin seeds, lightly toasted
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
1/4 cup canola oil
Salt and freshly ground pepper
Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.
Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
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