Plated x Food52: Collaborations For A Life Well Fed
In his ode to the seafood-rich cuisine of Portugal, Food52 test kitchen director Josh Cohen shares his recipe for shrimp simmered in a from scratch piri piri sauce. Created with an African hot pepper of the same name, it’s a spicy, tangy, fragrant blend of red peppers, onion, lemon, and spices. We’re dialing back the heat a little, and leaving some of the aromatics whole for extra texture in every hearty forkful.
Piri Piri Shrimp with Spinach Rice
½ cup jasmine rice
1 red bell pepper
1 lemon, divided
⅛ ounce oregano
⅛ ounce parsley
3 ounces baby spinach
1 yellow onion
1 clove garlic
10 ounces shrimp
¼ teaspoon ground cayenne pepper
2 bay leaves
1/2 tablespoon unsalted butter
6″ small pot with lid
10″ medium pan
blender or food processor (optional)
1. Cook rice
In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10–12 minutes. Remove pot from heat and let stand, still covered, for at least 10 minutes.
2. Prepare ingredients
While rice cooks, rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; thinly slice lengthwise. If you have a zester, zest up to ½ lemon (Recipe tip: The skin of the lemon (and other citrus) is home to the highest concentration of aromatic oils, so chefs use zest to add bright, perfumy flavor and a little texture. It’s easier to zest the lemon before cutting), then cut into wedges.
Roughly chop oregano and parsley leaves, keeping herbs separate and discarding stems. Pat spinach dry with paper towel; roughly chop. Peel onion, halve, and thinly slice. Thinly slice garlic.
3. Sauté aromatics
Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add bell pepper, onion, and garlic and sauté, stirring, until softened and lightly browned, 4–5 minutes. Meanwhile, pat shrimp dry with paper towel.
4. Make piri piri
Transfer half of sautéed aromatics to a blender or food processor; transfer remainder to a medium bowl and set aside. Reserve pan, off heat. To blender, add cayenne (skip or use half for less heat), lemon zest (if using), and oregano. Pulse until finely chopped. With motor running, stream in 2 tablespoons olive oil until smooth (Recipe tip: No blender or food processor? No problem! Finely chop half of aromatics, along with oregano, and place in a small bowl. Whisk in remaining sauce ingredients to combine.). Season piri piri with ¼ teaspoon salt and black pepper.
5. Cook shrimp
Return pan from aromatics to medium high heat with 1 tablespoon olive oil. When oil is shimmering, add shrimp, season with ¼ teaspoon salt, and cook, without moving, until just pink on bottom, about 3 minutes. Then, stir shrimp. Pour over piri piri, then add bay leaves and reserved aromatics. Reduce heat to medium and cook, stirring occasionally, until shrimp are opaque and sauce has thickened slightly, 4–5 minutes more.
6. Plate piri piri shrimp
While shrimp cook, fluff rice with a fork, then stir in butter and spinach to combine. Remove and discard bay leaves from piri piri shrimp, then taste and add salt and black pepper as desired. Divide spinach rice between serving bowls and top with piri piri shrimp. Garnish with parsley. Serve with lemon wedges for squeezing over, and dig in!
Peanut Butter Cookies with Sea Salt
Food52 co-founder and president Merrill Stubbs takes us back to our childhood cookie-baking days with her mother’s recipe for classic peanut butter cookies. The crosshatch pattern on top, made by pressing the back of a fork into the balls of dough, creates the crispy, golden ridges that give this cookie its signature look. We add flaky salt for a sophisticated finish; feel free to use as much or as little as you like.
½ stick unsalted butter
4 tablespoons peanut butter
¼ cup granulated sugar
¼ cup light brown sugar
¼ teaspoon vanilla extract
½ cup flour
¼ teaspoon baking soda
½ tablespoon Maldon sea salt
1 parchment paper
1. Prepare ingredients
Preheat oven to 350°F. Unwrap butter and place in a large bowl and set aside to soften at room temperature, about 10 minutes. Set peanut butter aside in a small bowl to soften at room temperature. Separate 1 egg, placing yolk in a small bowl (recipe tip: To separate an egg, crack it in half over a small bowl. Carefully transfer yolk back and forth between shell halves until all white drains into bowl). Discard white or save for another recipe, like an omelet. Line a baking sheet with parchment paper.
2. Prepare dough
To bowl with softened butter, add peanut butter and whisk to fully combine. Add granulated sugar and light brown sugar to bowl and whisk vigorously until pale and fluffy, 1–2 minutes. Add vanilla and egg yolk; whisk until fully combined, about 2 minutes more.
3. Finish dough
In a medium bowl, stir together flour, baking soda, and ¼ teaspoon kosher salt until fully combined. Add flour mixture to bowl with peanut butter mixture and gently stir until dough is just combined.
4. Form peanut butter cookies
Scoop tablespoon-size balls of dough onto prepared baking sheet, spacing 2 inches apart (you should get about 12). Using the back of a fork, gently press down to flatten each cookie. Then, press down again in the opposite direction to create a crosshatch pattern.
5. Bake peanut butter cookies
Bake peanut butter cookies until light golden and very soft to the touch, 10–12 minutes. (They will set and become chewy as they cool. For crispier cookies, bake 1–2 minutes more.)
6. Plate peanut butter cookies
Once baked, remove peanut butter cookies from oven and sprinkle with sea salt (feel free to use less, if desired). Let cookies cool on baking sheet at room temperature for 5–10 minutes (recipe tip: Once cooled, the peanut butter cookies can be stored in an airtight container at room temperature for up to 1 week.). Enjoy your sweet treat!
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