Shrimp with Garlic and Salami
Shrimp provide complete protein and iodine, while bell pepper and parsley add vitamin C and a fresh aroma. Salami, garlic, and quick frying create a savory spicy flavor with a juicy texture.
Clean the shrimp (500 g). Wash the bell pepper (150 g), remove the seeds and white ribs, and dice it finely. Peel the garlic (12 g) and slice it thinly. Remove the casing from the salami (120 g), cut it into pieces, and halve each piece. Finely chop the parsley (15 g). Divide the olive oil (100 g) into two portions.
Fry the bell pepper in half of the olive oil over medium heat for 6–7 minutes. Add the garlic, table salt (to taste), and black pepper (to taste), and cook for another 20 minutes, stirring constantly.
Drizzle the shrimp with the remaining olive oil and fry over high heat for 2 minutes.
Transfer the shrimp to the pepper, add the salami, hot pepper (chili) (3 g), the remaining oil, and the parsley. Fry for 2–3 minutes, stirring constantly, and serve immediately.
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