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Pickled Shrimp

(From the Mexican Region of Nayarit)

2 pounds fresh shrimp
1 cup oil
4 large onions
Juice from 3 limes
3 cloves garlic
3 large tomatoes
1/2 cup vinegar
1/4 cup pickled jalapenos
1/2 teaspoon dry mustard
salt and pepper

Clean the fresh shrimp, slit and then rinse. Slice 1 onion and the garlic into 1/2 cup of the oil heated in a heavy skillet. Fry the shrimp until they puff up. Remove from oil, drain on paper towels, then chill.

Cover shrimp with the following sauce. To half the oil, add the vinegar. Season with the mustard, juice from pickled jalapenos, salt and pepper. Pour over the cold shrimp. Cover with onion slices that have been soaked for 2 hours in lime juice. Add tomato slices and jalapeno pepper slices.

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