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Prawns with Pepper  HT   MC  Venezuelan  30mins

Serves 4    Hot Shellfish Seafood Main Course  Dairy free  Eggless Venezuela Sth America South American

900g/2lb Raw Prawns (Shrimp) with shells
480ml/16fl.oz. Olive Oil
3 Large Red Capsicums (Sweet Peppers), deseeded and cut into julienne
4 Garlic Cloves, sliced
1 Chilli Pepper, deseeded and finely chopped
Slices of French Bread to serve


1. Slit the prawns up the back with a sharp knife and remove the vein . Do not remove the shells. Set aside.

2. Place 300ml/10fl.oz. of the oil in a frying pan together with the capsicum and heat slowly over a low/medium heat. Cook very gently for about 10 minutes, stirring frequently, until the peppers are very tender but not browned. Remove from the heat and set aside.

3. Meanwhile, place the remaining oil in another frying pan together with the garlic pieces and cook over a low heat for about 5 minutes, stirring, until soft and golden.

4. Remove the garlic with a slotted spoon and add it to the peppers.

5. Reheat the garlic oil until hot, add the chilli pepper and the prawns and sauté for a few minutes only, stirring, until they turn pink.

6. To serve - transfer the peppers and their oil to a shallow serving bowl and arrange the prawns around the edges.

7. To eat - each diner helps themselves to a slice of French stick, dips bread into the oil to soak it then piles some of the pepper mixture over the soaked bread and tops with a prawn.


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Sharp knives - large and small

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Kitchen scissors

Fish Scalers (optional)


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