Too hot tamales pickled shrimp

4 servings

Ingredients

Quantity Ingredient
1.00 pounds large shrimp; peeled, deviened
1 coarse salt; to taste
1 freshly-ground black pepper - to t; aste
⅓ cup olive oil
2.00 small onions; thinly sliced
6.00 jalapeno chiles; stemmed, and
1 ; thinly sliced
4.00 garlic cloves; crushed
1.00 tablespoon ground cumin
¼ teaspoon grated nutmeg
2.00 bay leaves
1.00 cup white vinegar
1 === garnishes ===
1 mixed baby lettuce leaves
8.00 radishes; sliced
16.00 green olives; pitted and sliced

Directions

Recipe by: Mary Sue Milliken and Susan Feniger Season the shrimp all over with 1 teaspoon salt and ½ teaspoon pepper.

Add the remaining oil and the remaining ingredients except the garnishes

Serve on baby lettuce leaves, and garnish with the radishes and green ol

This recipe yields 4 to 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse - Recipe from COOKING WITH TOO HOT TAMAL From the TV FOOD NETWORK - (Show # EM-1A29 broadcast 03-13-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.

03-28-1997

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000

Related recipes