Venezuelan Peppers With Shrimp Food

VENEZUELAN PEPPERS WITH SHRIMP

Steps:

• 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.