Advertisement
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 analysis per serving (4 servings)
3 grams carbs; 365 milligrams cholesterol; 332 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 15 grams fat; 604 milligrams sodium; 46 grams protein; 1 gram 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.
Powered by
Preparation
- Step 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.
- Step 2
Cut the shrimp down the back and remove the black vein. Do not shell the shrimp. Set aside.
- Step 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.
Private Notes