Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pounds | Large shrimp; peeled and deviened |
\N \N | Coarse salt and freshly ground black pepper |
⅓ cup | Olive oil |
2 smalls | Onions; thinly sliced |
6 \N | Jalapeno Chiles; stemmed and thinly sliced |
4 \N | Garlic cloves; crushed |
1 tablespoon | Ground cumin |
¼ teaspoon | Grated nutmeg |
2 \N | Bay leaves |
1 cup | White vinegar |
\N \N | Mixed baby lettuce leaves |
8 \N | Radishes; sliced |
16 \N | Green olives; pitted and sliced |
GARNISHES
EMERIL LIVE SHOW #EMIA29
Season the shrimp all over with 1 teaspoon salt and ½ teaspoon pepper.
Heat 1 tablespoon of the olive oil in a large skillet over high heat. Saute the shrimp in two batches, until lightly browned, about 3 to 4 minutes.
With a slotted spoon, transfer to a plastic or glass container. Add the remaining oil and the remaining ingredients except the garnishes to the skillet. Season to taste with salt and pepper. Bring to a boil, reduce to a simmer, and cook until the onions are tender, about 5 minutes. Pour the vinegar mixture over the shrimp. Cover and chill overnight. Serve on baby lettuce leaves, and garnish with the radishes and green olives.
Yield: 4 to 6 servings
Recipe from Cooking with Too Hot Tamales by Mary Sue Milliken and Susan Feniger; Published by William Morrow, 1997 Posted to recipelu-digest by molony <molony@...> on Feb 18, 1998