Recipe courtesy of Mary Sue Milliken and Susan Feniger

Camarones en Escabeche

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  • Level: Easy
  • Yield: 4 to 6 servings



  1. 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.
  2. 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.
  3. Pour the vinegar mixture over the shrimp. Chill overnight.
  4. Serve on Romaine leaves, garnished with radishes and green olives.