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VENEZUELAN PEPPERS WITH SHRIMP

Category:    Fish, Garlic, Main dishes
Yield:10 servings
 
      3 lb Shrimp (16-20/lb)                   1 ea Chili Pepper Seeded/Minced
      3 c  Spanish Olive Oil                   1 ea Loaf French Bread 1" Slices
      4 ea Large Red Bell Peppers *            1 x  Feta Cheese (optional)
      8 ea Cloves Garlic **               
 
  *     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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