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Camarones en Escabeche




Source of Recipe


c.1997, M.S. Milliken & S. Feniger, all rights reserved


List of 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



Recipe



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.