Camarones Estilo Barbachano Ponce

Name: Camarones Estilo Barbachano Ponce (Pickled Shrimp)
Yield: 6 to 10 servings
Cuisine: United States
Ingredients: 1 bay leaf; 1 celery rib with leaves; 12 peppercorns; 1 small dried hot red pepper; 1 ripe avocado, peeled, seeded and cubed; 3 medium tomatoes, peeled, seeded and chopped; Freshly ground black pepper; Chopped parsley; 1 cup vinegar; 2 cups salad oil; 2 garlic cloves, finely minced; 1 teaspoon salt, or more; ½ cup thinly sliced onion (the slices should be almost transparent); 4 pounds raw shrimp; 1 carrot, scraped and cut into thin strips

Pickled Shrimp

Preparation info

6 to 10
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

4 pounds raw shrimp
1 carrot, scraped and cut into thin strips
1 celery rib wit

Americas
United States
Starter
Pescatarian
New York

Method

Using a pair of kitchen shears, cut the shell of each shrimp along the back. Remove the shell and rinse the shrimp under water to remove the black vein along back.
Put enough water to cover the shrimp in a saucepan and add the carrot, celery, bay leaf, hot pepper, peppercorns and salt. Bring to a boil and simmer for ten minutes.
Add