Cherry shrimp with chili basil sauce
The spicy heat of the chili peppers complements the aroma of the sakura shrimp.
It's delicious poured over rice or dipped in meat or fish.
Store in a jar in the refrigerator for extended use.
It's delicious poured over rice or dipped in meat or fish.
Store in a jar in the refrigerator for extended use.
How to make it
1
Cut the chillies in half lengthwise, remove the seeds and chop finely
2
Heat olive oil, garlic, and chili pepper in a pot and slowly bring out the garlic aroma
3
Add the chopped chili peppers and stir fry lightly, then add [A] and stir fry for about 5 minutes
4
Blend in a blender until it becomes a sauce (add more olive oil if the sauce is too thick)
5
[Variation]
Mix the sauce with rice to create spicy Italian rice balls.
material
-
- Red chili pepper raw
- Two
-
- Green chili pepper raw
- Two
-
-
Olive Oil
Ardoino Extra Virgin - 150cc
-
Olive Oil
-
- Chop garlic
- 1 tablespoon
-
- Eagle's Claw
- 1 bottle
-
[A]
- Anchovy fillet
- 3 fish
-
- capers
- 1 tablespoon
-
- Cherry shrimp dried
- 30g
-
- basil
- 1 pack
-
- Salt and pepper
- 1/2 teaspoon each
-
- Italian parsley chopped
- 1 tablespoon
[PR]
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