Tips and Hacks
If you have stained plates and dishes, soak them in a mixture of baking soda and hot water.
Let them stand overnight, then rub with a moist cloth dipped in salt.
Wash and dry as usual.
| Amount | Unit | Ingredient | |
| 3 | pounds |
Shrimp
unpeeled
| |
| 3 | cups | ||
| 4 | large | ||
| 8 | cloves | ||
| 1 | medium |
Chili Pepper
seeded, minced
| |
| 1 | loaf |
French Bread
1 inch slices
|
Garlic
Optional Ingredients
| Amount | Unit | Ingredient | |
| 8 | ounces |
Directions:
- Buy shrimp that has 16-20 per pound, unpeeled.
- Bell peppers should be seeded and cut into thin julienne strips.
- Garlic cloves should be peeled and cut into 1/4-inch chunks.
Make a slit in the shrimp up the back with a sharp knife. Remove the vein, but do not peel shrimp. Set 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 browned. Set peppers in oil aside.
Pour the remaining 1 cup of Spanish olive 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 oil that the garlic was cooked in until it ripples. Add the minced chili pepper and the shrimp. Saute, tossing the shrimp in the oil, until they turn pink.
To serve, spoon the peppers and their oil into a serving dish. Surround the peppers with the shrimp and garlic mixture. Serve with bread.
Each diner soaks slices of bread in the oil and piles the bread with peppers, shrimp and garlic.
If you are using the Feta cheese; this goes on the bread and the shrimp goes on top.
- Bell peppers should be seeded and cut into thin julienne strips.
- Garlic cloves should be peeled and cut into 1/4-inch chunks.
Make a slit in the shrimp up the back with a sharp knife. Remove the vein, but do not peel shrimp. Set 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 browned. Set peppers in oil aside.
Pour the remaining 1 cup of Spanish olive 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 oil that the garlic was cooked in until it ripples. Add the minced chili pepper and the shrimp. Saute, tossing the shrimp in the oil, until they turn pink.
To serve, spoon the peppers and their oil into a serving dish. Surround the peppers with the shrimp and garlic mixture. Serve with bread.
Each diner soaks slices of bread in the oil and piles the bread with peppers, shrimp and garlic.
If you are using the Feta cheese; this goes on the bread and the shrimp goes on top.
Submitted by Dionne P. See all my recipes. | December 25th, 2021
Filed Under:
-
Cuisine: Venezuela
Tested and True
Long sprigs of rosemary tied together make an excellent basting brush for the barbecue.
When you're finished basting your food, throw the sprigs onto the coals for added flavor.