Venezuelan Peppers With Shrimp

* Exported from MasterCook *

Venezuelan Peppers With Shrimp

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Fish Garlic
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Pounds Shrimp (16-20/lb)
3 Cups 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)

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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