Recipe courtesy of Mary Sue Milliken and Susan Feniger

Camarones en Escabeche

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  • Level: Easy
  • Yield: 4 to 6 servings
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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


  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.