Piri Piri Shrimp with Pasta Salad

This spectacular dish from one of my favorite chefs Emeril made it to my blog. This is certainly a winner and has his signature heat packed Louisiana “New” New Orleans cooking! Be sure to make the Piri Piri sauce beforehand as it will take a week to acquire it’s delicious flavor.

Piri Piri Shrimp with Pasta Salad
Here are the Ingredients:
  • 1/4 cup Piri Piri (see recipe)
  • 5 cups Pasta Salad (recipe follows)
  • 32 large shrimp, about 2 pounds, cleaned and deveined, allow to 1 hour to marinade
  • 1 tablespoon Emeril’s Creole Seasoning (recipe follows)
Prepared Piri Piri. Make the pasta salad ahead of time and set aside. Toss shrimp with Piri Piri and creole seasoning and allow to marinade for one hour. Heat a large skillet over medium high heat. Add the shrimp in a single layer and cook for 2 minutes. Turn with tongs and cook for an additional minute. Top with pasta salad and cook for another minute without stirring. Remove from heat and toss. Divide shrimp evenly. Makes 4 servings.
Pasta Salad
Here are the Ingredients:
  • 4 cups cooked pasta
  • 1/3 cup pitted black olives, chopped
  • 1/3 cup pitted Calamata olives, chopped (Emeril calls for pimiento-stuffed green olives)
  • 1/4 cup green onions, chopped
  • 1/4 cup tomatoes, peeled and chopped
  • 1/4 cup fresh basil, chopped
  • 1 tablespoon garlic, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 1/2 cup coarsely grated fresh Parmesan cheese
Toss all ingredients together in a bowl until well mixed. Leftovers should be refrigerated.
Emeril’s Creole Seasoning
Here are the Ingredients:
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried leaf thyme
Combine all ingredients well and store in an airtight jar. Makes 2/3 cup.

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