Gambas Piri Piri

June 20, 2008 12:12:24 PM PDT
White Plains is the county seat of Westchester, and it's also becoming a destination for restaurants.At one eatery, it gets packed in the evenings, and strangers become friends at the communal tables.

The restaurant we're talking about was opened by a White Plains resident who has seen his community grow in the last several years.

He thought there was a need for a place like Peniche. It is located at 175 Main Street.

Things are heating up in White Plains, where Peniche opened last year. The name refers to a Portugese fishing village that the owner used to visit, but his menu is more in the Spanish tradition of tapas.

And one of the dishes that almost everyone orders is the gambas piri piri, or shrimp with sauce from an African piri piri pepper.

The shrimp is first coated with paprika, olive oil and chile spice. Then, chef and owner Anthony Goncalves sautees them with shallots, scallions, tomatoes, a little white wine and stock.

The shrimp is served with skewers, making for easy sharing and passing.

Small plates abound. There are mini sliders, cheese tastings, sliced serrano ham and torta Espanola.

And there's also the happening room, perhaps a bit of a suprise for people who haven't been to White Plains in a while.

And for the owner, a longtime White Plains resident, he knows his community is on its way.

Recipe for Gambas Piri Piri

Ingredients:

  • 1 lb 16/20 Shrimp, shells removed and deveined
  • 2 Shallots, minced
  • 2 Tablespoons Piri Piri Hot Sauce, Store bought
  • Salt and Pepper to taste
  • 2 Beefsteak Tomatoes, Diced
  • 2 Tbsp. Scallions, Chopped
  • Fresh Parsley, Chopped
  • 1/2 Cup Fish Stock, Store bought (can substitute vegetable broth)

    Preparation:

  • Begin by heating olive oil in a sauté pan until hot, but not smoking. Lay the shrimp in the pan and sauté until they have nice color.

  • Add the shallots, scallions, tomatoes, and Piri Piri. Sauté until heated through.

  • Deglaze the pan with a splash of white wine.

  • Add fish stock and reduce by half. Make sure to remove the shrimp when fully cooked and continue to reduce the sauce.

  • Arrange the shrimp in a bowl and spoon the sauce over the top. Garnish with parsley.

  • Serves 4

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