Spicy Malagueta Jumbo Shrimp

Shrimp and barbecue are a match made in heaven - the tasty crustaceans are easy to grill, taste great with a slight char, and make an interesting alternative to the usual fare of chicken and meat. Dry them with the spicy Malagueta marinade from Brazil for an added kick.

Malagueta is used throughout Brazil and was Discovered by the Portuguese over 500 years ago, the malagueta pepper is a small green and red Chili that packs a powerful spicy bite.


Spicy Malagueta Marinade (makes about 1½ cups)

This is Cabana's signature marinade and is used in spicy Malagueta Chicken and Jumbo Shrimp. The seeds are usually left in the chilies for heat, but you have the option to remove some for milder flavor.


Preheat the oven to 350 degrees F. Split the chilies lengthwise and place them in small roasting tray with the garlic and olive oil. Roast for 10 minutes. Let cool for 10 minutes, then put the chilies, garlic and oil in a small food processor or blender, and add the rest of the ingredients. Blend to a smooth purée. Transfer to a clean jar, seal, and keep refrigerated for up to one week.

  1. Peel and devein the shrimp, put leave the tail ends on. Place them in a bowl and add 4 tablespoons of Spicy Malagueta Marinade. Toss and thoroughly coat shrimp, cover with plastic wrap and let marinade in the refrigerator for minimum 2 hours.
  2. Light the barbecue and let the flames die down before starting to cook.
  3. Thread the the shrimp onto 4 metal skewers, then brush with the remaining marinade and season with salt and pepper. Barbecue or broil for about 2-3 minutes on each side, until the shrimp has turned opaque and are just cooked through.
  4. Serve immediately with lime wedges on the side. I like to serve the shrimp with Biro Biro or Coconut Rice and a nice crisp side salad.

Serves: 4

Wine Pairing

Esser® Vineyards Sauvignon Blanc

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