Too Hot Tamales Pickled Shrimps
Too Hot Tamales Pickled Shrimps
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 200
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 16
- Cholesterol
- 122
- Sodium
- 392
- Total: 8 hr 25 min
- Prep: 25 min
- Cook: 8 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 200
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 16
- Cholesterol
- 122
- Sodium
- 392
- Total: 8 hr 25 min
- Prep: 25 min
- Cook: 8 hr
Ingredients
1 pound large shrimp, peeled and deviened
Coarse salt and freshly ground black pepper
1/3 cup olive oil
2 small onions, thinly sliced
6 jalapeno Chiles, stemmed and thinly sliced
4 garlic cloves, crushed
1 tablespoon ground cumin
1/4 teaspoon grated nutmeg
2 bay leaves
1 cup white vinegar
Garnishes: mixed baby lettuce leaves, 8 radishes, sliced, 16 green olives, pitted and sliced
Directions
- 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.
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JJJennifer
I love this recipe! I have won cooking contests with it and took it to book club last night with rave reviews. The only change I would make would be to not cook in oil so it would not look so murky. I also added extra blanched veggies. Carrots, Celery, and Cauliflower. <br />
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