6 guindilla chile peppers or other medium-hot peppers, broken open
1 pound (26–30) shrimp, peeled and deveined
Salt, to taste
1/2 bunch parsley, finely chopped
How to Make It
Add first 4 ingredients to a fireproof dish large enough to place shrimp in a single layer. Place over high heat until mixture starts to sizzle. Season shrimp with salt, and carefully add to hot oil mixture in 1 layer. Cook for 20 seconds, then flip to other side and cook until pink and opaque. Sprinkle with parsley, and serve.
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