Piri Piri

Piri Piri


360 grams shrimps, peeled and cleaned
Salt and pepper to taste
Juice of 1 pc Lemon
50 ml Olive oil
20 grams Chili
50 ml White Wine
160 grams Tomato, skinless, seedless and cut in cubes
30 grams Sugar
40 grams Butter



Season shrimps with salt, pepper and half of lemon juice, and saute quickly in Olive oil. Remove and set aside. Add chili and saute for a bit. Deglaze with white wine and add tomateo cubes, remaining lemon juice and sugar. Cook for a few minutes until not much liquid is left. Add shrimps liquid and bring to boil, reduce, then add shrimps and bring to boiling point again. Away from fire and monte with butter. Season to taste. Serve and sprinkle with your choice of cilantro, parsley or chives.


Menu from Chef Martin Kaspar “A la Carte” class — My version of this all-star Piri Piri recipe

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