Too Hot Tamales Pickled Shrimps Recipe

Name: Too Hot Tamales Pickled Shrimps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Season the shrimp all over with 1 teaspoon salt and 1/2 teaspoon pepper.
2
Heat 1 tablespoon of the olive oil in a large skillet over high heat.
3
Saute the shrimp in two batches, until lightly browned, about 3 to 4 minutes.
4
With a slotted spoon, transfer to a plastic or glass container.
5
Add the remaining oil and the remaining ingredients except the garnishes to the skillet.
6
Season to taste with salt and pepper.
7
Bring to a boil, reduce to a simmer, and cook until the onions are tender, about 5 minutes.
8
Pour the vinegar mixture over the shrimp.
9
Cover and chill overnight.
10
Serve on baby lettuce leaves, and garnish with the radishes and green olives.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound large shrimp, peeled and deviened, Coarse salt and freshly ground black pepper, 1/3 cup olive oil, 2 small onions, thinly sliced, and more.

Yes, Too Hot Tamales Pickled Shrimps falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Too Hot Tamales Pickled Shrimps

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