Gail
06-30-2000, 12:42 PM
Hi, guys! With Vanessa's permission, I've translated her recipe for a tasty and most unusual summer salad from Puerto Rico which I guess literally means "Pickled shrimp." Since the original recipe didn't specify what to do with the jalapeņos, I took a wrong guess, peeling and adding them to the mixture the following morning. The result, I am happy to say, was a spicy treat rich with the taste of comino.
Check it out!
CAMARONES EN ESCABECHE
1 pound raw shrimp
1/3 cup olive oil
2 bay leaves
1 teaspoon cumin
1/4 teaspoon nutmeg
4 garlic cloves, crushed
1/4 teaspoon paprika
1/2 cup of vinegar
2 small onions, sliced
2 jalapeņos, sliced
Salt and pepper to taste
lettuce leaves
16 olives, sliced
Cook the shrimp in a little olive oil. Cover and put aside.
In a frying pan, combine the oil, spices, garlic, onion, jalapeņos and vinegar and cook on a low flame until the onion is wilted, about five minutes. Remove from flame and add mixture to the shrimp.
Store in refrigerator overnight and serve over lettuce sprinkled with the sliced olives.
Check it out!
CAMARONES EN ESCABECHE
1 pound raw shrimp
1/3 cup olive oil
2 bay leaves
1 teaspoon cumin
1/4 teaspoon nutmeg
4 garlic cloves, crushed
1/4 teaspoon paprika
1/2 cup of vinegar
2 small onions, sliced
2 jalapeņos, sliced
Salt and pepper to taste
lettuce leaves
16 olives, sliced
Cook the shrimp in a little olive oil. Cover and put aside.
In a frying pan, combine the oil, spices, garlic, onion, jalapeņos and vinegar and cook on a low flame until the onion is wilted, about five minutes. Remove from flame and add mixture to the shrimp.
Store in refrigerator overnight and serve over lettuce sprinkled with the sliced olives.