Fresh Red Chili Peppers in Baskets
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Close View of Chili Peppers and Other Vegetables at a Food Market
Close View of Chili Peppers and Other Vegetables at a Food Market
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Raymer, Steve
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Recipe Source:

Emeril's New New Orleans
Emeril Lagasse, Jessie Tirsch, 1993,
William Morrow & Co.


Piri Piri Shrimp with Pasta Salad

“Here’s a dynamite dish you can throw together in minutes. Dynamite is the operative word here, since the shrimp and the pasta salad are tossed in the uniquely flavorful Piri Piri, creating a delicious glow from your nose to your toes. If you really want to start a fire, marinate the shrimp
in the Piri Piri for an hour or so before cooking. Making Piri Piri is
easy; prepare a bottle a few weeks before you want to use it. You’ll
find yourself drizzling it over chicken and fish before you throw it
on the barbie.”

Makes 4 main-course servings

1/4 cup Piri Piri
5 cups Pasta Salad (recipe follows)
32 large shrimp (about 2 pounds), peeled
1 tablespoon Emeril’s Creole Seasoning

1. Prepare the Piri Piri at least a week ahead.
2. Prepare the Pasta Salad, and set aside while you prepare the shrimp, or make the salad up to 1 day ahead, and refrigerate.
3. Toss the shrimp with the Piri Piri and Creole Seasoning.
4. Heat a large skillet over high heat until hot. Add the shrimp
and Piri Piri and sear for 2 minutes. Turn the shrimp and
sear for 1 minute. Add the pasta salad on top and cook for
1 minute without stirring. Then toss together and remove
from the heat.
5. To serve, use tongs to remove the remove from the pasta,
and place 8 shrimp on each of 4 plates. Top the shrimp
with 1 1/4 cups Pasta Salad.

Piri Piri

1 1/2 cups olive oil
4 fresh jalapeno peppers, coarsely chopped,
stems, seeds, and all
2 fresh poblano peppers, coarsely chopped,
stems, seeds and all
1 tablespoon crushed red pepper
1 teaspoon salt
8 turns freshly ground black pepper
1 tablespoon minced garlic

 1. Combine all ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove
from the heat, and allow to cool to room temperature.
2. When the mixture is cool, pour it into the bowl of a food pro- cessor and pulse 16 times. Pour the sauce through a funnel
into a clean wine or other bottle and cover with a piece of
plastic wrap. Allow to sit for 7 days before using. Keeps up
to 2 months at room temperature.

Pasta Salad

Makes about 5 cups

4 cups cooked rigatoni, fusilli, ziti, or penne
1/3 cup pitted black olives, halved
1/3 cup pimiento-stuffed green olives, halved
1/4 cup chopped green onions
1/4 cup peeled and chopped and
chopped tomatoes
1/4 cup chopped fresh basil
1 tablespoon minced garlic
1/4 teaspoon salt
4 turns freshly ground black pepper
3 tablespoons olive oil
1/2 cup coarsely grated fresh
Parmesan cheese

Toss all of the ingredients together in a bowl until thoroughly blended. Serve immediately or store, refrigerated. In an airtight container for up to 24 hours.


Portuguese Piri Piri Beef on a Stick

Makes 4 main-course servings

1/2 cup Piri Piri prepared at least a week
ahead (recipe above)
1/2 cup chopped fresh cilantro
1 tablespoon kosher salt
2 pounds sirloin or other lean, tender beef, trimmed
and cut into 2-inch cubes (about 20 cubes)
Cilantro Potato Salad (recipe follows)
1 loaf crusty peasant bread, preferably Portuguese
4 long wooden skewers

1. Combine the Piri Piri with the cilantro and kosher salt in a
bowl, and marinate the meat in this mixture for 3 or 4 hours
in your refrigerator.
2. About an hour before removing the marinade from the refrigerator, prepare the Cilantro Potato Salad, cover, and refrigerate.
3. Preheat the broiler and set the broiler rack 3 inches from
the flame.
4. Thread the meat on the skewers, using 5 cubes of meat per skewer. Rest the skewers across a rack set in a pan and
baste the meat with the Piri Piri marinade. Broil for 8
minutes, turn the skewers of meat over, baste, and broil
for 5 minutes.
5. To serve, push the meat from the skewers onto the bread
and eat sandwich-style with a generous cup of the Cilantro
Potato Salad.

Cilantro Potato Salad

Makes about 5 1/2 cups, 5 generous salad servings

 1 large egg
3/4 cup whole fresh cilantro leaves
3/4 cup olive oil, in all
1 tablespoon minced garlic
1 teaspoon salt, in all
7 turns black pepper, in all
2 pounds cooked unpeeled new potatoes,
halved if small or quartered if large
1/3 cup finely minced onion

1. Place the egg and cilantro in a food processor or blender. Start processing and slowly stream in 1/2 cup of the oil. Add the
garlic, 1/2 teaspoon of the salt, and 4 turns of the pepper,
and stream in the remaining 1/4 cup of the oil. Process until
thoroughly emulsified into a mayonnaise.
2. Pour the mayonnaise into a large bowl and add the potatoes, onions, and the remaining 1/2 teaspoon salt and 3 turns
pepper. Toss to combine thoroughly, cover, and refrigerate
for up to 24 hours.

 Note: If you’re really concerned about raw egg safety, you may
want to “doctor up” a good-quality commercial mayonnaise
with cilantro and garlic.
Egg Safety Information


Piri Piri Chicken with Jicama Orange Salad

Makes 4 main-course servings

 “I can’t think of better eating on a warm summer evening than this light, easy-to-make dish. The unusual, tangy heat of the Piri  Piri…
is offset by the cool, refreshing flavors of the salad.”

 1/2 cup Piri Piri (recipe above), in all
3 cups Jicama Orange Salad (recipe follows)
4 skinned and boned chicken breast halves
(about 6 ounces each)
4 teaspoons Emeril’s Southwest Seasoning

 1. Prepare the Piri Piri at least a week ahead.
2. Prepare the Jicama Orange Salad, and set aside.
3. Sprinkle 1 teaspoon Southwest Seasoning on each chicken breast, using your hands to coat both sides seriously.
4. Heat 1 tablespoon of the Piri Piri in a large skillet over high
heat. Add the chicken and sauté until brown, for about 3
minutes on each side, then turn again and cook for another
2 minutes, for a total of 8 minutes. Remove from the heat,
and remove the chicken with tongs.
5. Heat the remaining 7 tablespoons Piri Piri in a small saucepan until hot and bubbling, for about 2 minutes.
6. To serve, place 1 chicken breast on each of 4 plates and top
with 3/4 cup of the Jicama Orange Salad. Spoon 1 1/2 table-
spoons of the heated Piri Piri over all.

 Jicama Orange Salad

Makes about 3 cups

 “Jicama (pronounced ‘HEE-ka-ma’) is a root vegetable with a fresh apple-like flavor and texture. It usually grows in tropical climates
and looks something like a turnip. Crisp slices of Jicama are delicious
simply sprinkled with a little fresh lime juice and salt, but combined
with oranges, red onions, and cilantro, as it is here, it’s pure heaven.
This salad is as refreshing and light as a sorbet, and it’s a treat for
dieters since it’s fat-free and low in calories.”

 2 cups diced peeled Jicama (1/2-inch dice)
3 peeled seedless oranges, cut into sections
(about 1 cup)
2 tablespoons freshly squeezed orange juice
1/4 cup finely chopped red onions
3 tablespoons finely chopped red bell peppers
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt
3 turns freshly ground black pepper

 Combine all of the ingredients in a bowl and toss until thoroughly
blended. This can be made a day ahead and stored in the refrigerator in an airtight container.

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