Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa.
Ingredients
- garlic, peeled and slightly: 10 clove (crushed)
- grapeseed oil or olive oil: 0.5 cup
- ½ pounds large shrimp: 1 piece (peeled and deveined)
- cacho de cabra pepper, or Anaheim pepper, seeded and: 1 piece (cut into 1/2 inch pieces)
- pisco or brandy: 3 Tbsp
- salt: (to taste)
- cayenne pepper: (to taste)
- lime: 1 piece (cut into wedges, for serving)
Metric Conversion
Stages of cooking
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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.
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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.
