| 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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