Name: Camarones en Escabeche
Yield: 4 to 6 servings
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.

On Tonight

Camarones en Escabeche

Categories:

Related Pages