Camarones en Escabeche

Yield:
4 to 6 servings
Level:
Easy
Ingredients
  • 1 pound fresh shrimp, peeled and deveined
  • 1/3 cup olive oil
  • 2 bay leaves
  • 1 teaspoon cumin
  • 1/4 teaspoon ground nutmeg
  • 4 cloves garlic, smashed
  • 1 tablespoon 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.


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