Recipe: Marinated Shrimp
Misc. From: Nancy,.SanFran
Camarones En Escabeche (Marinated Shrimp)
Published Sunday, April 30, 2000, in the Miami Herald
Makes 6 servings.
1 medium yellow onion -- chopped
1 bay leaf
1 1/2 teaspoons sea salt -- (divided)
2 pounds medium-sized shrimp
2 large tomatoes -- seeded and diced
1 red onion -- diced
1 teaspoon Tabasco sauce -- (add more or less, depending on your courage)
1/2 bunch fresh cilantro -- leaves only, chopped
Juice of 3 limes
1 Haas avocado
2 limes -- quartered
In a large pan, bring 2 quarts of water to a boil with onion, bay leaf and 1 teaspoon salt. Add the shrimp and cook at medium-high heat for about 2 minutes, just until the shells turn pink. Remove from the heat. Strain the cooking liquid into a bowl and reserve. Discard bay leaf and onion. Allow shrimp to cool for a few minutes, then peel and devein.
To prepare the sauce, place tomatoes, red onion, Tabasco sauce, cilantro, lime juice and 1/2 teaspoon salt in a bowl. Add about half a cup of the reserved cooking liquid, mixing well. Add shrimp and stir to coat. Cover and refrigerate for a few hours.
Just before serving, dice the avocado and toss gently with the shrimp. Adjust seasoning. Serve in small glasses with lime wedges and additional Tabasco.
Camarones En Escabeche (Marinated Shrimp)
Published Sunday, April 30, 2000, in the Miami Herald
Makes 6 servings.
1 medium yellow onion -- chopped
1 bay leaf
1 1/2 teaspoons sea salt -- (divided)
2 pounds medium-sized shrimp
2 large tomatoes -- seeded and diced
1 red onion -- diced
1 teaspoon Tabasco sauce -- (add more or less, depending on your courage)
1/2 bunch fresh cilantro -- leaves only, chopped
Juice of 3 limes
1 Haas avocado
2 limes -- quartered
In a large pan, bring 2 quarts of water to a boil with onion, bay leaf and 1 teaspoon salt. Add the shrimp and cook at medium-high heat for about 2 minutes, just until the shells turn pink. Remove from the heat. Strain the cooking liquid into a bowl and reserve. Discard bay leaf and onion. Allow shrimp to cool for a few minutes, then peel and devein.
To prepare the sauce, place tomatoes, red onion, Tabasco sauce, cilantro, lime juice and 1/2 teaspoon salt in a bowl. Add about half a cup of the reserved cooking liquid, mixing well. Add shrimp and stir to coat. Cover and refrigerate for a few hours.
Just before serving, dice the avocado and toss gently with the shrimp. Adjust seasoning. Serve in small glasses with lime wedges and additional Tabasco.
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