| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Niger | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Large shrimp; peeled and deviened |
| Coarse salt and freshly ground black pepper | ||
| 1/3 | c | Olive oil |
| 2 | sm | Onions; thinly sliced |
| 6 | Jalapeno Chiles; stemmed and thinly sliced | |
| 4 | Garlic cloves; crushed | |
| 1 | tb | Ground cumin |
| 1/4 | ts | Grated nutmeg |
| 2 | Bay leaves | |
| 1 | c | White vinegar |
| Mixed baby lettuce leaves | ||
| 8 | Radishes; sliced | |
| 16 | Green olives; pitted and sliced |
INSTRUCTIONS
GARNISHES EMERIL LIVE SHOW #EMIA29 Season the shrimp all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon of the olive oil in a large skillet over high heat. Saute the shrimp in two batches, until lightly browned, about 3 to 4 minutes. With a slotted spoon, transfer to a plastic or glass container. Add the remaining oil and the remaining ingredients except the garnishes to the skillet. Season to taste with salt and pepper. Bring to a boil, reduce to a simmer, and cook until the onions are tender, about 5 minutes. Pour the vinegar mixture over the shrimp. Cover and chill overnight. Serve on baby lettuce leaves, and garnish with the radishes and green olives. Yield: 4 to 6 servings Recipe from Cooking with Too Hot Tamales by Mary Sue Milliken and Susan Feniger; Published by William Morrow, 1997 Posted to recipelu-digest by molony <molony@scsn.net> on Feb 18, 1998
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