Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: remove the heads and shells of the shrimp, leaving the tails intact. halve each chile lengthwise and discard seeds. heat the olive oil in a flameproof pan, suitable for serving. add all the shrimp, chiles, and garlic to the pan and cook over high heat for about 3 minutes, stirring until the shrimp turn pink. season lightly with salt and pepper and serve immediately.

Target recipe: heat butter in a large, heavy-based saucepan until foaming. add garlic cloves and vegetables. stir-fry for 2-5 minutes, then cover and cook very gently over low heat until all the vegetables are soft; 20 minutes. add breadcrumbs. stir with a wooden spoon from time to time. season with a little salt and pepper. gradually add first the chicken stock and then the milk, stirring constantly. continue cooking, stirring, until the soup comes to the boil. remove the saucepan from the stove, transfer the soup to a food processor or blender and puree until smooth. heat soup through, add tarragon. stir in the cream and serve in piping hot soup bowls.