Recipe: Peri-Peri Shrimp with Lime Rice and Salsa Fresca
2 tbsp olive oil
1 1/2 lbs shrimp, PD/D/21-25 (Relax, this isn't some culinary code and I've just decided to leave you hanging. It just means "peeled, deveined, and get the 21-25 pieces per pound. Pat them dry.)
1/2 tsp paprika
2 tbsp cream (Optional - but cream does add a nice silky and more spice-subdued sauce.)
cilantro, chopped, for garnish
2. Let's make the Salsa Fresca now! Combine all ingredients in a bowl and mix gently so you don't squish out any of the tomatoes. You want nice distinguishable chunks. Season to taste and set aside.
3. And now, the shrimps! Heat your skillet to medium-high. In a bowl, toss the shrimp in olive oil, salt, pepper, and paprika. Sear each shrimp about 2-3 minutes per side. (DO NOT OVERCROWD THE PAN. You want them to sear, not to steam. If you don't give each shrimp some space and socially distance themselves from each other, they won't sear nicely. They will end up steaming and being overcooked and gummy.)
4. Once you've flipped and cooked each shrimp, set aside. On the same skillet, add the peri-peri sauce and simmer for 3 minutes. If you do want to add cream, go ahead and add it after 2 minutes and let it simmer while whisking.
5. Add the shrimp and simmer for about a minute.
6. In a plate, assemble your meal. Get a good helping of Lime Rice and Salsa Fresca. Top the rice with the peri-peri shrimp. Place your avocado in the side last. (If you want to drizzle some cream on top, you can do that as well). Garnish with chopped cilantro.
7. Enjoy! And I'm sure you'll eat this so fast too!
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