Camarones En Escabeche

Recipe Ingredients

1 lb	454g / 16oz	Fresh shrimp - peeled, deveined
1/3 cup	78ml	Olive oil
2		Bay leaves
1 teaspoon	5ml	Cumin
1/4 teaspoon	1.3ml	Ground nutmeg
4		Garlic cloves - smashed
1 tablespoon	15ml	Paprika
1 cup	237ml	White vinegar
2 cups	125g / 4.4oz	Onions - thinly sliced (small)
4		Jalapeno chiles - sliced in disks
		Sea salt - to taste
		Freshly-ground black pepper - to taste
1		Romaine lettuce leaves
8		Radishes - sliced
16		Green olives - sliced

Recipe 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.

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

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