Shrimps Aglio, Olio e Peperoncino

01. June 2015

Swiss Multiply coated: For 4 persons



  • 26 giant shrimps, or shrimp tails
  • 1 peperoncino, red
  • 2 cloves of garlic
  • 1 bunch parsley, flat-leaved
  • 50 ml olive oil
  • Salt, black pepper, freshly ground
  • Lemon juice, a few drops to taste

For the small household

2 persons: halve the ingredients, perhaps use slightly more olive oil.
1 person: use a quarter of the ingredients, but use 1 clove of garlic, 1/3 bunch of  parsley as well as a good half of the olive oil


Separate the giant shrimps from their shells, make a slight incision along the back with the tip of a small knife and carefully remove the black intestine. Rinse the giant shrimps in cold water and pat dry on kitchen towel. Place on a large plate. Shrimp tails only need to be checked to make sure that the intestine has been removed and then rinsed briefly in cold water and patted dry.

Cut the peperoncini in fine rings together with the core. Peel the garlic and slice finely. Chop the parsley finely.

Heat an empty frying pan well. Then add the oil, giant shrimps, the peperoncini and the garlic and fry everything briefly but fiercely until the giant shrimps have turned a beautiful red. Place the pan on one side, mix in the parsley and season the dish with salt, pepper and a little lemon juice. Serve immediately.

A fresh baguette or dry rice goes well with this.


Per portion:
20 g protein, 13 g fat, 2 g carbohydrates, 213 kcalories, 892 kjoules

Annemarie Wildeisen's KOCHEN

Shrimps Aglio, Olio e Peperoncino
* incl. VAT, plus shipping