Venezuelan Peppers With Shrimp Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Shrimp, 16-20/lb
3 cup: Spanish Olive Oil,
4 each: Large Red Bell Peppers *,
8 each: Cloves Garlic **,
1 each: Chili Pepper Seeded/Minced,
1 each: Loaf French Bread 1" Slices,
Feta Cheese, optional
Directions:
* Bell peppers should be seeded and cut into thin julienne
strips. ** Garlic cloves should be peeled and cut into 1/4-inch
chunks. ~------------------------------------------------------
~----------------- 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.
Source from luhu.jp
strips. ** Garlic cloves should be peeled and cut into 1/4-inch
chunks. ~------------------------------------------------------
~----------------- 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.
Source from luhu.jp