-= Exported from BigOven =-

Camarones En Escabeche

Recipe By: Susan Feniger and Mary Sue Milliken
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Shellfish, Seafood, Shrimp

-= Ingredients =-
1 pound Fresh shrimp ; peeled deveined
1/3 cup Olive oil
2 Bay leaves
1 teaspoon Cumin
1/4 teaspoon Ground nutmeg
4 Garlic cloves ; 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

-= Instructions =-
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. This recipe
yields 4 to 6 servings.

Recipe Source:TOO HOT TAMALES with Susan Feniger and Mary Sue
MillikenFrom the TV FOOD NETWORK - (Show # TH-6276 broadcast
04-29-1997)Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
-or-

04-30-1997












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