My F&W
quick save (...)
Shrimp Pili Pili
© Lisa Linder

Shrimp Pili Pili

  • TOTAL TIME: 35 MIN
  • SERVINGS: 4 first-course servings
  • FAST

Pili pili (bird's eye peppers) and cilantro are prominent seasonings in Kenyan cooking. Here, Hubert Des Marais uses both in a fiery spiced butter he brushes onto grilled shell-on shrimp; Thai chiles are an excellent substitute for pili pili. Use the largest shrimp you can find, though they probably won't measure up to the one-pounders he gets from the Indian Ocean. "They're monsters!" he exclaims.

  1. 1 1/4 pounds shell-on large shrimp
  2. 1 stick unsalted butter
  3. 4 Thai chiles, chopped
  4. 3 garlic cloves, minced
  5. 2 tablespoons minced fresh ginger
  6. 1/2 cup finely diced red bell pepper (from about 1/4 pepper)
  7. 1 teaspoon ground cumin
  8. 1 teaspoon sweet smoked Spanish paprika
  9. 1/4 cup fresh lime juice
  10. 1/4 cup chopped cilantro
  11. Salt and freshly ground pepper
  1. With kitchen shears, cut down the backs of each shrimp shell, keeping the shells intact. Remove the dark intestinal veins, then thread the shrimp onto 4 metal skewers.
  2. In a medium skillet, melt the butter. Add the Thai chiles, garlic, ginger, red bell pepper, ground cumin and smoked paprika and cook over moderate heat, stirring occasionally, until fragrant, about 5 minutes. Transfer the mixture to a mini food processor, add the lime juice and puree. Stir in the cilantro and season the spiced butter with salt and pepper.
  3. Light a grill. Season the shrimp with salt and pepper, both outside the shell and inside the cut-open back. Grill the shrimp over high heat, basting with the flavored butter and turning often, until just cooked through, about 2 1/2 minutes per side. Spread any remaining butter on the shrimp and serve right away.
Make Ahead The flavored butter can be kept in the refrigerator overnight. Let soften before using.

Suggested Pairing

Bright, lemon-scented Pinot Gris.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.