Camarones en escabeche
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh shrimp, peeled and deveined |
| ⅓ | cup | Olive oil |
| 2 | Bay leaves | |
| 1 | teaspoon | Cumin |
| ¼ | teaspoon | Ground nutmeg |
| 4 | Cloves garlic,, smashed | |
| 1 | tablespoon | Paprika |
| 1 | cup | White vinegar |
| 2 | smalls | Onions,, thinly sliced |
| 4 | Jalapeno chiles,, sliced in disks | |
| Sea salt,, to taste | ||
| Freshly ground black pepper,, to taste | ||
| 1 | Head Romaine lettuce leaves | |
| 8 | Radishes,, sliced | |
| 16 | Green olives,, sliced | |
Directions
Saute the shrimp, a few at a time, in a little of the olive oil until lightly brown, adding more oil as needed. Place in a covered dish or jar.
In a saucepan, combine the remaining oil with the bay leaf, cumin, nutmeg, garlic, paprika, vinegar, onions, chiles, salt, and pepper to taste. Bring to a boil slowly and simmer until the onions are tender, about 5 minutes.
Pour the vinegar mixture over the shrimp. Chill overnight.
Serve on Romaine leaves, garnished with radishes and green olives.
Yield: 4 to 6 servings Posted to MC-Recipe Digest V1 # Recipe by: TOO HOT TAMALES SHOW #TH6276 From: Meg Antczak <meginny@...> Date: Thu, 5 Dec 1996 21:21:59 -0500