Venezuelan Sauteed Prawns with Pepper Recipe
Serves/Makes: 4
Ingredients:
- 2 pounds raw prawns (shrimps) with shells
- 16 ounces olive oil
- 3 large red capsicums (sweet peppers), deseeded and cut into julienne
- 4 garlic cloves, sliced
- 1 chilli pepper, deseeded and finely chopped
- Slices of French bread to serve
- Slit the prawns up the back with a sharp knife and remove the vein. Do not remove the shells. Set aside.
- Place 10 ounces of the oil in a frying pan together with the capsicum and heat slowly over a low/medium heat. Cook very gently for about 10 minutes, stirring frequently, until the peppers are very tender but not browned. Remove from the heat and set aside.
- Meanwhile, place the remaining oil in another frying pan together with the garlic pieces and cook over a low heat for about 5 minutes, stirring, until soft and golden.
- Remove the garlic with a slotted spoon and add it to the peppers.
- Reheat the garlic oil until hot, add the chilli pepper and the prawns and saute for a few minutes only, stirring, until they turn pink.
- To serve: Transfer the peppers and their oil to a shallow serving bowl and arrange the prawns around the edges.
- To eat: Each diner helps themselves to a slice of French stick, dips bread into the oil to soak it then piles some of the pepper mixture over the soaked bread and tops with a prawn.
This recipe for Venezuelan Sauteed Prawns with Pepper serves/makes: 4
Main Ingredient: Shrimp
Preparation Method: Pan Fried/Sauteed
Cuisine: South American
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