Too Hot Tamales Pickled Shrimps (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 4 |
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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:
1. 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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