I’ve been thinking about making this ever since Trader Joes came out with their own Peri Peri sauce. In my head this combo sounded like it had potential and i’m not always correct but this time I was! It’s coconutty, lemony, garlicky, and has a mild heat.
Serves: 4 hungry hippos
Time: 45 min or less
You’ll need
1 lb frozen shrimp
1 can coconut cream
1/4 cup peri peri sauce
3 tablespoons tomato paste
4-6 cloves garlic (let’s be honest, definitely 6)
1 shallot
Serve with
white rice
lemon wedge
green onion
fresh herbs (basil, cilantro, or parsley)
Instructions
Mince the garlic cloves and finely dice the shallot - add both to a sauce pan, cast iron skillet, or soup pot (something with walls) with a tablespoon of butter or neutral tasting oil. Cook over medium heat for 2-3 minutes until fragrant and softened.
Add tomato paste in with the garlic and shallot, cook for a few minutes until softened. Add in peri peri sauce, stir it in. Add in the full can of coconut cream and stir it in.
Add in the frozen shrimps. Depending on the size of your pot/pan they might not be fully covered by the sauce. This is okay just make sure you’re flipping them. Bring it to a medium simmer (medium heat) but if it starts popping, turn the heat down. Simmer for 25 minutes!
Serve over white rice, top with diced green onion, a squeeze of lemon, and fresh herbs. Dig in and enjoy!
Tips:
for extra heat, add more peri peri sauce or freshly sliced red chile peppers
I used the peri peri sauce from Trader Joes, some grocery stores sell the sauce from Nandos