Chili shrimp

Ingredients

• 10 cloves garlic, peeled and coarsely chopped
• 1 fresh red chili pepper, about six inches long, coarsely chopped
• 2 pounds fresh shrimp in their shells, rinsed and drained
• ¼ cup vegetable oil
• 1 teaspoon salt, or to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    327 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 46 grams protein; 365 milligrams cholesterol; 852 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Using a mortar and pestle pound the garlic until semifine, then add the chilies and pound until the mixture is fairly fine and has turned a bright red.
2. Cut the shrimp down the back and remove the black vein. Do not shell the shrimp. Set aside.
3. Place a wok or a large frying pan over high heat, add the oil and, when it is smoking, add the pounded garlic and chili. Stir-fry for about one minute, then add shrimp and salt to taste. Stir-fry for four to five minutes, or until the shrimp is cooked and turns a bright orange. Adjust seasoning. Serve immediately, with steamed rice.

15 minutes