Too hot tamales pickled shrimp
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | pounds | large shrimp; peeled, deviened |
| 1 | coarse salt; to taste | |
| 1 | freshly-ground black pepper - to t; aste | |
| ⅓ | cup | olive oil |
| 2.00 | small | onions; thinly sliced |
| 6.00 | jalapeno chiles; stemmed, and | |
| 1 | ; thinly sliced | |
| 4.00 | garlic cloves; crushed | |
| 1.00 | tablespoon | ground cumin |
| ¼ | teaspoon | grated nutmeg |
| 2.00 | bay leaves | |
| 1.00 | cup | white vinegar |
| 1 | === garnishes === | |
| 1 | mixed baby lettuce leaves | |
| 8.00 | radishes; sliced | |
| 16.00 | green olives; pitted and sliced | |
Directions
Recipe by: Mary Sue Milliken and Susan Feniger Season the shrimp all over with 1 teaspoon salt and ½ teaspoon pepper.
Add the remaining oil and the remaining ingredients except the garnishes
Serve on baby lettuce leaves, and garnish with the radishes and green ol
This recipe yields 4 to 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse - Recipe from COOKING WITH TOO HOT TAMAL From the TV FOOD NETWORK - (Show # EM-1A29 broadcast 03-13-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.
03-28-1997
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