CHEF RAKKA / CAFE RAKKA
2 Tablespoons of peanut oil
1/2 medium onion, cut into quarters
3 sweet banana peppers, with stems attached, cut into quarters
2 cloves of garlic, smashed
10 large fresh shrimp, cleaned and steamed
6 cherry tomatoes
1/4 teaspoon salt
Juice of 1 lemon (with a little zest)
2 ounces extra virgin olive oil
1/4 cup fresh cilantro, cleaned and chopped
1/4 cup flat leaf parsley, cleaned and chopped
Place a medium skillet over medium heat and add 2 tablespoons of peanut oil. Warm the oil and then add onions and banana peppers. Cook for about 1-1/2 minutes until the onions are softened. Add shrimp and smashed garlic and continue cooking for about 1 minute. Add orange zest and lemon zest and cherry tomatoes and continue cooking.
Whisk 1/4 teaspoon salt, the juice of one lemon and 2 ounces of extra virgin olive oil and pour into skillet. Toss ingredients and let simmer for a minute to allow all the flavors to blend. Add cilantro and parsley and serve over rice.