Camarones En Escabeche Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Fresh shrimp, peeled and deveined
1/3 cup: Olive oil,
2: Bay leaves,
1 tsp: Cumin,
1/4 tsp: Ground nutmeg,
4 Cloves: garlic, , smashed
1 tbsp: Paprika,
1 cup: White vinegar,
2 small: 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
Date: Thu, 5 Dec 1996 21:21:59 -0500
Source from luhu.jp
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
Date: Thu, 5 Dec 1996 21:21:59 -0500
Source from luhu.jp