Peppers & shrimp
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Shrimp (16-20/lb) |
| 1½ | cup | Spanish Olive oil |
| 2 | larges | Red bell peppers, julienned |
| 4 | Clove garlic;peeled&chunked | |
| ½ | Chili pepper, seeded&minced | |
| ½ | Loaf french bread,1\"slices | |
| Feta cheese | ||
Directions
Slit shrimp up back with sharp knife. Devein, but do not peel.
Combine 2c oil and red pepper in heavy skillet. Heat slowly. Cook gently until peppers are tender, but not at all browned. (Oil will turn rosey.) Set peppers aside. Pour remaining oil into another skillet with garlic. Stew gently for 4-5 minutes, until golden and tender. Scoop out and add to peppers. Heat garlic oil until it ripples. Add chili and shrimp. Saute, tossing, until pink and just done. Spoon peppers and their oil into serving dish. Surround with shrimp. Serve with bread. Each diner soaks slices of bread in oil, piles it with peppers, garlic, cheese, and shrimp.
Related recipes
- Acadian peppered shrimp
- Acadian peppered shrimp2
- Bell peppers stuffed with shrimp
- Black pepper shrimp
- Hot & peppery shrimp
- Hot and peppery shrimp
- Pepper shrimp from lhj
- Pepper tomato shrimp
- Peppers and shrimp
- Peppery pan-fried shrimp
- Red peppers stuffed with shrimp
- Salt-and-pepper spicy shrimp
- Sauteed shrimp with peppers
- Shrimp and peppers
- Shrimp sauce and pepper
- Shrimp stuffed peppers
- Shrimp-stuffed peppers
- Stir-fried shrimp with peppers
- Sweet pepper cream shrimp
- Venezuelan peppers with shrimp