This recipe is adapted from Marcus Samuelsson’s cookbook, The Rise: Black Cooks and the Soul of American Food. Owner of the Red Rooster restaurant in Harlem, Samuelson stresses that Black Food is not “monolithic, but is complex, diverse, and delicious”, reflecting the diversity of black cooks themselves. Whether the recipes are developed from native black Americans or from immigrants from Ethiopia or Guyana, black food, often arising out of challenging times, will continue to inspire.
Many of the recipes presented in the cookbook are a combination of sweet and spicy flavors and that’s why I chose the recipe Piri Piri Shrimp with Papaya and Watermelon Salad (I also used mango). Here, raw shrimp are first marinated in a zesty Piri Piri sauce, which consists of lemon juice, paprika, fresh chiles, and other flavors. African Bird’s Eye chiles are typically used in this sauce, but if you can’t find them you could substitute with Thai red chiles. (In his recipe, Samuelsson uses Scotch Bonnet chiles, which have the same heat level as habaneros- much too spicy for me!)
For me, the real star of the show is the Harissa Charred Tomato Vinaigrette which coats the chopped fruit. The tomatoes are first coated in Harissa seasoning, then charred and combined with red wine vinegar, olive oil and chopped red onion. This vinaigrette is so good I could eat it by itself!
There are many more recipes in this cookbook that I’m looking forward to trying, such as Big Old Pork Chops with Mangú and also Get Up Sauce, made with chocolate, plantains, and chiles. Prepare yourself to be excited!
Special thanks to ‘Lisa is Cooking’ blog!
By the way, special thanks to Lisa from Lisa is Cooking blog for her recommendation for Marcus Samuelsson’s cookbook. I am constantly inspired by all of the cookbooks she reviews!
To make the Piri Piri marinade, finely chop the shallots, ginger, garlic, and chile pepper. Combine the ingredients in a bowl and add the lemon juice, oil, paprika, cardamom, and ground coriander seed. Toss the shrimp in the marinade, cover the bowl with plastic wrap, and refrigerate for at least one hour. To make the Harissa Charred Tomato Vinaigrette, cut the tomatoes in half (leaving the skins on) and rub all over with the Harissa seasoning and sprinkle with a little olive oil. Heat a charcoal grill or griddle pan to high heat. Grill the tomatoes over high heat until charred and blistered (5-8 minutes), turning them occasionally. Let cool and roughly chop the tomatoes, removing the skins, if desired. Reserve any excess juices from the tomatoes. Combine the chopped tomatoes and their juices, red wine vinegar, and salt/pepper to taste. Whisk in the olive oil and add the chopped red onions. Adjust seasoning as required. To cook the shrimp, shake off any excess marinade and grill the shrimp over medium heat until they turn pink and are cooked through (3-4 minutes total). Set aside. Cut the watermelon, papaya, and mango into small ¼ pieces and dress with the Charred Tomato Vinaigrette. Season with salt and pepper to taste. To serve, add a layer of salad greens on a platter. Add the piri piri shrimp and top with the diced fruit. Sprinkle with a few chopped peanuts (optional). For the Piri Piri marinade, you could use either red Thai chiles, jalapeno peppers, Scotch bonnet chiles, or habanero chiles.Piri Piri Shrimp with Mango and Watermelon Salad
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9 Comments
John / Kitchen Riffs
May 18, 2021 at 7:13 amPiri Piri sauce is good stuff. But of course I do like spicy! Anyway, this is such a nice recipe — nice heat, cooling fruit, and of course the zesty flavor of shrimp. Thanks!
angiesrecipes
May 18, 2021 at 12:07 pmI had only piri piri chicken before and I really loved it. This is such a wonderful combo of flavours and colours. I can see myself to toss that spicy tomato vinaigrette with lots of my summer salads too.
mimi rippee
May 18, 2021 at 11:08 pmHow unique this is! the piri piri shrimp got my attention, but then so did this lovely vinaigrette! I sometimes add tomatoes to marinades and vinaigrettes, but not charred. Can’t wait to make it!
lisaiscooking@gmail.com
May 19, 2021 at 1:01 amThis looks so delicious! I have to try this and especially the vinaigrette. Perfect timing as tomatoes are just coming into season here. You’re too kind for the mention! Thanks so much.
Raymund
May 19, 2021 at 8:59 amWow that salad! I love everything on it, such a wonderful flavour combination. Prawns, papaya, watermelon, a bit of kick and sweetness, ohhh my
David Scott Allen
May 22, 2021 at 11:15 pmFantastic, friend! The flavors and colors are amazing. I first had piri piri when I was in Namibia. I brought some back and it disappeared very quickly!
Karen (Back Road Journal)
May 24, 2021 at 5:54 amThis sounds like a wonderfully flavorful dish to enjoy this summer.
James
June 19, 2021 at 5:05 pmLove this watermelon salad. This is looking so delicious and tasty. Thank you for sharing it.
jack
July 9, 2021 at 3:30 amThanks sharing this article about the peri shrimp with papaya and watermelon salad