*  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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 Nutr. Assoc. : 1373 0 149 620 350 593 558

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