PIRI PIRI SHRIMP
Author: Copyright (C) 2004 Terra Restaurant & Bar
Recipe Provided By the California Avocado Commission, for foodservice use
Ingredients
-
18.000
18
16/20 or larger shrimp
-
1.000
1
Tbsp.
garlic, chopped
-
1.000
1
can coconut milk
-
2.000
2
Tbsp.
canola oil
-
0.750
¾
cup
sambal oelek or chile garlic sauce
-
1.000
1
Tbsp.
soy sauce
-
1.000
1
Tbsp.
fish sauce
-
1.000
1
cup
cilantro, chopped
-
4.000
4
Tbsp.
granulated sugar
-
2.000
2
Tbsp.
corn syrup
-
2.000
2
cups
water
-
0.250
¼
cup
lime juice
-
1.000
1
Tbsp.
mint, chopped
-
1.000
1
Tbsp.
epazote, chopped
-
1.500
1 ½
Fresh California Avocados peeled, seeded and mashed
-
0.250
¼
tsp.
kosher salt
Instructions
- Marinate shrimp for at least 3 hours. Grill and serve with sorbet.
- To make marinade saute the garlic in the oil until golden. Add remaining ingredients except cilantro. Bring to a boil and then simmer on low for about 10 minutes. Turn off heat and add cilantro. Let steepr for about 20 minutes. Strain and cool until ready to marinate.
- To make sorbet, in a sauce pot, heat sugar, corn syrup and water and bring to a boil.
- Put in refrigerator or in a water bath to chill. In a blender, combine the simple syrup liquid with the remaining ingredients and puree until smooth.
- Put into an ice cream maker and follow directions.
- Serve.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
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