Venezuelan peppers with shrimp
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Venezuelan peppers with shrimp
  Venezuelan    Peppers    Shrimp    Fish    Garlic  
Last updated 6/12/2012 12:55:50 AM. Recipe ID 17818. Report a problem with this recipe.
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      Title: Venezuelan peppers with shrimp
 Categories: Fish, Garlic, Main dish
      Yield: 10 servings
 
      3 lb Shrimp (16-20/lb)
      4 ea Large Red Bell Peppers *
      1 ea Chili Pepper Seeded/Minced
      1 x  Feta Cheese (optional)
      3 c  Spanish Olive Oil
      8 ea Cloves Garlic **
      1 ea Loaf French Bread 1" Slices
 
  *     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.
 




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Recipe ID 17818 (Apr 03, 2005)

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