| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Text, Import | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Fresh shrimp, peeled and deveined |
| 1/3 | c | Olive oil |
| 2 | Bay leaves | |
| 1 | ts | Cumin |
| 1/4 | ts | Ground nutmeg |
| 4 | Cloves garlic,, smashed | |
| 1 | tb | Paprika |
| 1 | c | White vinegar |
| 2 | sm | 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. Yield: 4 to 6 servings Posted to MC-Recipe Digest V1 #330 Recipe by: TOO HOT TAMALES SHOW #TH6276 From: Meg Antczak <meginny@frontiernet.net> Date: Thu, 5 Dec 1996 21:21:59 -0500
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