Karin Calloway

Food columnist for The Augusta Chronicle.

DiChicko's Peri-Peri sauce adds flavor to shrimp appetizer

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Augusta may be known for golf, but a local business is also putting our town on the map. DiChicko's Peri-Peri, made in Augusta, is available nationwide.

Peri-Peri Shrimp makes a tangy appetizer. If you use unpeeled shrimp, be sure there are extra napkins on hand for your guests.   Zach Boyden-Holmes/Staff
Zach Boyden-Holmes/Staff
Peri-Peri Shrimp makes a tangy appetizer. If you use unpeeled shrimp, be sure there are extra napkins on hand for your guests.

The recipe for the sauce has been perfected by three generations of the DiCicco (pronounced Dee-Cheek-O) family, beginning in Italy.

he son of the sauce's originator immigrated to South Africa and his daughter, Doreen DiCicco, added Peri-Peri peppers, spices and African influence to the sauce. The company is managed by Mrs. DiCicco's daughter-in-law, Heather Buxton DiCicco.

Several local restaurants feature the sauce as a table condiment, including Nacho Mama's on Broad Street. The DiCicco family has opened a restaurant at 2825 Washington Road that features menu items featuring the sauce, including their popular Peri-Peri Chicken.

I like to use the sauce in a delicious Peri-Peri Shrimp appetizer. The shrimp can be spicy or mild, depending on which DiChicko's sauce you use. I like to use the Hot or the Garlic Peri-Peri Sauce when preparing the shrimp. If you use the Garlic Peri-Peri you can omit the minced fresh garlic in the recipe.

DiChicko's sauces are available locally at the Fresh Market and at Whole Foods and Harris Teeter stores nationwide. You can order the sauce directly from the company on their Web site: www.dichickos.com. You'll also find recipes using DiChicko's sauces on the site.

You can use unpeeled or peeled and deveined shrimp when preparing the recipe. If you choose unpeeled, you can let your guests peel the shrimp before eating them.

Serve with some crusty bread to dip in the sauce.

PERI-PERI SHRIMP

11/2 pounds large shrimp

1/4 cup (1/2 stick) butter

1 teaspoon minced garlic, about 1 large clove

Juice of half a lemon, about 2 tablespoons

2 tablespoons DiChicko's Peri-Peri sauce

Salt and freshly ground black pepper, to taste

Peel and devein the shrimp if you would like a less messy eating experience. Otherwise, proceed with the recipe and then let your guests peel their own shrimp right before they eat it. (If you use unpeeled shrimp, be sure to have extra napkins on hand.)

Heat the butter in a medium skillet over medium-high heat. Add the shrimp and the garlic and stir for 1 minute. Stir in the lemon juice and Peri-Peri sauce and season to taste with salt and black pepper. Serve immediately.

Makes 6 appetizer servings.

What's cooking?

We're looking for your best kitchen creation, whether it's a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we'll feature it on the Wednesday food page of The Augusta Chronicle. Send your recipe and contact information to karin.calloway@comcast.net, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.


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