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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
Nutritional analysis per serving (4 servings)
8 grams carbs; 73 milligrams cholesterol; 301 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 2 grams fiber; 398 milligrams sodium; 7 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add half the oil to a skillet and place over moderate heat. Add the garlic and cook until golden. Remove and reserve.
- Step 2
Add the peppers and cook until they wilt, about four minutes. Remove the peppers and set aside.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
I didn't have the hot pepper nor the cilantro, but it was still excellent!