Ingredients
- 3 dozen medium-large shrimp in their shells
- ½ cup olive oil
- 4 garlic cloves, peeled and thinly sliced
- 2 large red bell peppers, seeded, deveined and cut into julienne strips
- 1 hot red pepper, seeded, deveined and cut into julienne strips
- Salt to taste
- 2 tablespoons cilantro, chopped
Four servings
Preparation
- Add half the oil to a skillet and place over moderate heat. Add the garlic and cook until golden. Remove and reserve.
- Add the peppers and cook until they wilt, about four minutes. Remove the peppers and set aside.
- Add the remaining oil to the skillet and raise the heat. When almost smoking, add the shrimp and cook very fast until they begin to char -about four minutes. Salt lightly. Divide the shrimp among four plates and sprinkle with the garlic, peppers and cilantro.
- Serve immediately with boiled rice and hot pimente oil.
- Brazilian ingredients can be found in New York at International Latin American Products, 142 West 46th Street.
15 minutes
Dining and Cooking