Too hot tamales pickled shrimps

1 Servings

Ingredients

Quantity Ingredient
1 pounds Large shrimp; peeled and deviened
Coarse salt and freshly ground black pepper
⅓ cup Olive oil
2 smalls Onions; thinly sliced
6 Jalapeno Chiles; stemmed and thinly sliced
4 Garlic cloves; crushed
1 tablespoon Ground cumin
¼ teaspoon Grated nutmeg
2 Bay leaves
1 cup White vinegar
Mixed baby lettuce leaves
8 Radishes; sliced
16 Green olives; pitted and sliced

Directions

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

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