Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa.
Preparation Time
20 mins
Cooking Time
12 mins
Total Time
32 mins
Calories
278 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
salt to taste
cayenne pepper to taste
1 lime, cut into wedges, for serving
1 ½ pounds large shrimp, peeled and deveined
10 cloves garlic, peeled and slightly crushed
½ cup grapeseed oil or olive oil
1 cacho de cabra pepper, or Anaheim pepper, seeded and cut into 1/2-inch pieces
