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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Florida rock shrimp resemble lobster in texture and sweetness. Substitute the freshest medium-size shrimp (31 to 35 count). Ingredients:
4 tablespoons olive oil, divided |
1 pound rock shrimp, peeled and deveined |
1 onion, thinly sliced |
2 poblano chile peppers, cut into strips |
2 red bell peppers, cut into strips |
4 garlic cloves, pressed |
2 bay leaves |
1 tablespoon paprika |
1/2 teaspoon cumin |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1 cup sherry vinegar |
Directions:
1. Heat 2 tablespoons oil in a 12-inch skillet over medium heat; add shrimp, and sauté 1 to 2 minutes on each side or until lightly browned. Place in a bowl, and cover with a paper towel.
2. Add remaining oil, onion, and next 3 ingredients to skillet, and sauté 2 to 3 minutes or until fragrant. Stir in bay leaves and next 5 ingredients. Slowly bring to a boil, and simmer 5 minutes or until onion is tender. Pour mixture over shrimp. Cover and chill 2 hours or overnight. Discard bay leaves before serving.
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