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Chilean red pepper shrimp
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3 | bell peppers |
1/2 cup | chicken broth |
1/4 cup | white wine |
2 1/2 tbsp | flour |
2 | garlic cloves |
1 1/2 cup | heavy cream |
2 tsp | lime juice |
1 tsp | crushed red chilies |
1 tsp | crushed thyme |
1 1/2 tsp | salt |
1/2 tsp | paprika |
Black pepper | |
White pepper | |
Cayenne pepper | |
Basil | |
Oregano | |
1 tbsp | chili powder |
2 tbsp | olive oil |
2 1/2 lbs | large shrimp |
Roast peppers until blistered. Wrap and allow to sweat for 20 min. Peel and discard seeds and membranes.
Combine peppers, chicken broth, wine, flour, garlic in a food processor and blend until very smooth. Transfer to a sauce pan and heat gently. Add cream, lime juice, chilies, thyme and tsp salt. Simmer for 10 min.
Blend the remaining of the salt with the remaining spices and herbs. Brush skewered shrimp with oil and spice blend. Broil and BBQ while the sauce simmers.
Place shrimp on plate and top with sauce and serve at once.
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