Title: Too Hot Tamales Pickled Shrimps
Categories: None
Yield: 1 Servings

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

---------------------------------GARNISHES---------------------------------
Mixed baby lettuce leaves
8 Radishes; sliced
16 Green olives; pitted and
-sliced

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 on Feb 18, 1998