|
3 lbs shrimp (16 to 20 shrimp per lb)
1 chili pepper, seeded and minced
3 cups Spanish olive oil
1 loaf French breadcut in 1" slices
4 large red bell peppers, seeded and cut into julienne
strips
Feta cheese (optional)
8 cloves garlic, peeled and cut in 1/4" chunks
1. Slit shrimp up the back with a sharp knife. Remove the veins, but do not peel shrimp. Set them aside.
2. 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.
3. Pour the remaining oil into another skillet with the garlic pieces. Stew the garlic slowly for 4 to 5 minutes, until tender and golden.
4. Scoop out the garlic with a strainer or slotted spoon and add it to the peppers.
5. Heat the garlic oil until it ripples. Add the minced chili pepper and the shrimp. Saute, tossing the shrimp in the oil, until they turn pink and are just done.
6. 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.)
N/A
|
