Piri Piri Marinated Shrimp with Millet Pilaf

Carla Hall
Servings: 4
45 to 60 min

Talk about a winner!

  • Ingredients
  • step-by-step directions
Piri Piri Marinated Shrimp:
  • 1 medium red bell pepper
  • 1 cup olive oil
  • 1/2 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 3 sprigs fresh oregano (leaves only)
  • 1 clove garlic (peeled)
  • 2 pounds jumbo shrimp (shelled, de-veined, tails removed)
  • 1 cup olive oil
  • Kosher salt and freshly ground black pepper (to taste)
Millet Pilaf:
  • 2 tablespoons olive oil
  • 1/2 onion (peeled, small dice)
  • 2 medium carrots (peeled, small dice)
  • 1/2 cup dates (pitted, small dice)
  • 1/2 cup unsalted roasted peanuts (roughly chopped)
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon curry powder
  • 1 cup millet
  • 2 cups chicken stock
  • 1/4 cup parsley (finely chopped)
  • 1/4 cup chives (finely chopped)
  • 1/2 lemon (zested)
  • Kosher salt and freshly ground black pepper (to taste)
  • For the Piri Piri Sauce: Preheat a grill or grill pan over medium-high heat and char bell pepper on all sides, about 1-2 minutes per side. Transfer to a medium bowl cover with plastic wrap and let rest until warm and steamy, about 5 minutes. Remove plastic wrap, discard skin, stem and seeds from pepper, reserving the flesh.
  • In the carafe of a blender add the flesh of the red bell pepper, olive oil, smoked paprika, cayenne pepper, oregano, and garlic, and puree until smooth. Remove to a large bowl and add shrimp, stirring to coat. Cover and transfer to the refrigerator. Allow to marinate for at least 30 minutes and up to overnight.
  • Remove shrimp from refrigerator and blot dry with paper towels, taking care not to rub off too much of the marinade.
  • In a large saute pan over medium-high heat, warm the olive oil. Season the shrimp with salt and pepper and add to pan. Sear on both sides until caramelized, about 2-3 minutes per side. Remove from the pan and serve on top of millet pilaf.
  • For the Millet Pilaf: In a large saucepan over medium-high heat, warm the olive oil. Add the onions, carrots, dates, and peanuts and cook, stirring occasionally, until carrots have softened, about 5-6 minutes. Season with salt and pepper, and stir in the cayenne and curry powder, allowing to cook for 1 minute more. Add the millet and stir to coat. Deglaze the pan with chicken stock and bring to a boil. Reduce to a simmer, cover, and cook until millet is tender, about 30-40 minutes.
  • Remove from heat, and fluff with a fork. Season with salt and pepper if necessary. Add the parsley, chives, and lemon zest, and stir to combine. Remove millet pilaf to a large serving platter and top with piri piri shrimp. Squeeze the lemon half over the shrimp and serve!
  • Tip: Make extra piri piri sauce and use some as a sauce for to spice up any protein!
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