| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
Spanish |
Fish |
5 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Shrimp (16-20/lb) |
| 1 1/2 |
c |
Spanish Olive oil |
| 2 |
lg |
Red bell peppers, julienned |
| 4 |
|
Clove garlic;peeled&chunked |
| 1/2 |
|
Chili pepper, seeded&minced |
| 1/2 |
|
Loaf french bread,1"slices |
|
|
Feta cheese |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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