Venezuelan Peppers with Shrimp

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READY IN: 5mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slit the shrimp up the back with a sharp knife.
  • Remove the vein, but do not peel shrimp.
  • Set them aside.
  • Combine 2 cups of olive oil and the red pepper strips in a deep heavy skillet or saute pan.
  • Heat slowly.
  • Cook very gently until the peppers are extremely tender but not at all browned. (The oil will turn a lovely rose color.) Set peppers aside.
  • Pour the remaining oil into another skillet with the garlic pieces.
  • Stew the garlic slowly for 4 to 5 minutes, until tender and golden.
  • Scoop out the garlic with a strainer or slotted spoon and add it to the peppers.
  • Heat the garlic oil until it ripples.
  • Throw in the minced chili pepper and the shrimp.
  • Saute, tossing the shrimp in the oil, until they turn pink and are just done.
  • To serve, spoon the peppers and their oil into a serving dish.
  • Surround with the shrimp.
  • Serve with bread.
  • Each diner soaks slices of bread in the oil and piles the bread with peppers and garlic.
  • Feta cheese may be eaten with it and the shrimp goes on top.
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