Peri peri (aka piri piri or pili pili) is a vibrant, smoky, and peppery sauce with origins in African and Portuguese cuisines. It is a spicy sauce that does not lack in the taste department, consisting of onion, garlic, chili peppers, tomatoes, bell peppers, smoked paprika, oregano, and vinegar. For a more mild version, use 1 chili instead of 2. Shrimp and baby new potatoes are slow cooked in the peri peri sauce, absorbing all that flavor. This recipe makes for a simple, casual meal perfect for the weekday grind or al fresco weekend dinners.
Peri Peri Shrimp and Potatoes
- ½ cup diced yellow onion
- 2 garlic cloves, peeled
- 1-2 fresh serrano or bird’s eye chilis, stemmed
- 1 cup diced tomatoes
- 1 cup diced red bell pepper
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tbsp cider vinegar
- ¼ tsp granulated sugar
- 1 lb large shrimp, peeled
- 1 lb baby new potatoes, halved
- ¼ cup chopped cilantro
- ½ lemon, sliced or cut into wedges
1) Place onion, garlic, chilies, tomatoes, bell peppers, paprika, oregano, vinegar, ½ tsp salt, and sugar in the bowl of a food processor, blend until smooth.
2) Divide sauce between two Suvie pans and top with shrimp and potatoes. Insert pans into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 1 hour
3) After the cook, remove the pans from your Suvie and stir to combine. Divide the shrimp, potatoes, and sauce between 2 plates and sprinkle with chopped cilantro. Serve with lemon slices on the side for garnish.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on Low for 1 hour.
Nutritional Information per serving (2 servings per recipe): Calories 421, Total Fat 4g, Total Carbohydrates 50g, Total Sodium 1992mg, Total Protein 46g.