Too Hot Tamales Pickled Shrimps

  • Total: 8 hr 25 min
  • Prep: 25 min
  • Cook: 8 hr
  • Yield: 4 to 6 servings
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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. Heat 1 tablespoon of the olive oil in a large skillet over high heat. Saute the shrimp in two batches, until lightly browned, about 3 to 4 minutes. With a slotted spoon, transfer to a plastic or glass container. Add the remaining oil and the remaining ingredients except the garnishes to the skillet. Season to taste with salt and pepper. Bring to a boil, reduce to a simmer, and cook until the onions are tender, about 5 minutes. Pour the vinegar mixture over the shrimp. Cover and chill overnight. Serve on baby lettuce leaves, and garnish with the radishes and green olives.