Description
Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa.
Ingredients
- 10 cloves garlic, peeled and slightly crushed
- ½ cup grapeseed oil or olive oil
- 1 ½ pounds large shrimp, peeled and deveined
- 1 cacho de cabra pepper, or Anaheim pepper, seeded and cut into 1/2-inch pieces
- 3 tablespoons pisco or brandy
- salt to taste
- cayenne pepper to taste
- 1 lime, cut into wedges, for serving
Instructions
- Place the garlic cloves and grapeseed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown
- and the oil is quite hot.
- Add the shrimp
- stir to coat with oil
- and cook for 15 seconds before stirring in the chile pepper. Continue to cook until shrimp is pink and firm. Pour in pisco
- and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste
- then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper
- and garnished with lime wedges.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Servings: 6