Camarones a la Vinagreta

Shrimp Vinaigrette

From Elias’ Kitchen

Calories: About 200 cal.

Serves:   12 small portions

Note: This is the dish for parties and social activities on a hot day. It is fresh, sweet, elegant, spicy and tasty. It could be an appetizer or an entree dish.

You will need

2          Pounds medium-large shrimp (31/35). It is better if the shrimp is not clean and deveined, the shrimp will have a better taste.

3          Medium white onion, minced

3          Beefsteak tomatoes well ripe tomatoes finely cut in small cubes (chopped). You may choose to remove the seed-pulp, I do.

2          Jalapeno peppers, minced (don’t forget to wear gloves, adjust the amount to your taste)

6oz     Good quality red wine vinegar

2          Garlic cloves

1          Bay leaf

            Good quality olive oil

            See Salt

            Water

You will need to cook the shrimp:

1/2      Onion

2          Garlic cloves

1          Bay leaf

            Sea Salt

Water to cover shrimp

Preparation

1.       Boil water and then place the shrimp in, for about 3 minutes or until cooked, devein, clean and rinse (careful not to overcook, shrimp should be crunchy). You may place the shrimp on ice to stop the cooking process. It’s ok to use precooked shrimp if you add a pinch of garlic powder to the dish and a pinch of sea salt.

2.       In a Pyrex casserole dish set a bed of shrimp, tomatoes, and onions.

3.       Add 4 ounces of red wine vinegar, salt to taste and half teaspoon of olive oil. Mix well.

4.       Mix the shrimp with the vinaigrette and all the other ingredients. I like doing it with my hands, with gloves of course!

5.       Let it marinate for half-a-day and serve cold with saltine crackers or sourdough baguette slices. Mmmmm!

NOTE: The ingredients that are Mexican products can be found in a local Mexican store, or some stores have a Mexican products aisle.