Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Camarones en Escabeche
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 231
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 17
- Cholesterol
- 122
- Sodium
- 679
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.