This vibrant dish captures the essence of Venezuelan coastal cooking with tender red bell peppers and succulent shrimp simmered in a fragrant garlic and chili oil. The peppers are cooked slowly until silky and sweet, absorbing the rich flavors of the olive oil. Aromatics like minced chili and garlic add depth and a gentle heat, while the shrimp provide a fresh, briny contrast. Served alongside crusty French bread, this recipe invites diners to soak up the flavorful oil, creating a communal and satisfying meal. It is perfect for weeknight dinners or casual gatherings where bold, simple flavors take center stage. The optional addition of salty feta cheese adds a creamy finish that complements the bright, herbal notes of the dish.
Venezuelan Peppers With Shrimp
Description
This vibrant dish captures the essence of Venezuelan coastal cooking with tender red bell peppers and succulent shrimp simmered in a fragrant garlic and chili oil. The peppers are cooked slowly until silky and sweet, absorbing the rich flavors of the olive oil. Aromatics like minced chili and garlic add depth and a gentle heat, while the shrimp provide a fresh, briny contrast. Served alongside crusty French bread, this recipe invites diners to soak up the flavorful oil, creating a communal and satisfying meal. It is perfect for weeknight dinners or casual gatherings where bold, simple flavors take center stage. The optional addition of salty feta cheese adds a creamy finish that complements the bright, herbal notes of the dish.Ingredients
Directions
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Seed the bell peppers and cut them into thin julienne strips.
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Peel the garlic cloves and cut them into 1/4-inch chunks.
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Slit the shrimp up the back with a sharp knife to remove the vein, but do not peel them.
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Set the prepared shrimp aside.
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Combine 2 cups of olive oil and the red pepper strips in a deep heavy skillet or saute pan.
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Heat slowly over low heat.
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Cook very gently until the peppers are extremely tender but not at all browned; the oil will turn a lovely rose color.
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Set the cooked peppers aside.
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Pour the remaining 1 cup of oil into another skillet with the garlic pieces.
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Stew the garlic slowly for 4 to 5 minutes, until tender and golden.
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Scoop out the garlic with a strainer or slotted spoon and add it to the bowl with the peppers.
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Heat the garlic oil in the skillet until it ripples.
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Add the minced chili pepper and the shrimp to the hot oil.
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Saute, tossing the shrimp in the oil, until they turn pink and are just done.
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To serve, spoon the peppers and their oil into a serving dish.
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Surround the peppers with the cooked shrimp.
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Serve immediately with slices of French bread.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 2209.6kcal
- % Daily Value *
- Total Fat 183.7g283%
- Saturated Fat 25.7g129%
- Cholesterol 517.6mg173%
- Sodium 1103.8mg46%
- Total Carbohydrate 73.7g25%
- Dietary Fiber 6.7g27%
- Sugars 6.9g
- Protein 81.9g164%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serving Suggestion: Each diner should soak slices of bread in the flavorful oil and pile the bread with peppers and garlic. The shrimp can be placed on top.
Variation: Feta cheese may be crumbled over the dish or eaten alongside it for a salty contrast.
Tip: Ensure the peppers are cooked gently to avoid browning, as this preserves their sweet flavor and vibrant color.
