Camarones en escabeche

Yield: 4 Servings

Measure Ingredient
1 pounds Fresh shrimp, peeled and deveined
⅓ cup Olive oil
2 \N Bay leaves
1 teaspoon Cumin
¼ teaspoon Ground nutmeg
4 \N Cloves garlic,, smashed
1 tablespoon Paprika
1 cup White vinegar
2 smalls Onions,, thinly sliced
4 \N Jalapeno chiles,, sliced in disks
\N \N Sea salt,, to taste
\N \N Freshly ground black pepper,, to taste
1 \N Head Romaine lettuce leaves
8 \N Radishes,, sliced
16 \N Green olives,, sliced

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

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