Camarones Estilo Barbachano Ponce

Pickled Shrimp

Preparation info

  • 6 to 10

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 pounds raw shrimp
  • 1 carrot, scraped and cut into thin strips
  • 1 celery rib with leaves
  • 1 bay leaf
  • 1 small dried hot red pepper
  • 12 peppercorns
  • 1 teaspoon salt, or more
  • ½ cup thinly sliced onion (the slices should be almost transparent)
  • 2 cups salad oil
  • 1 cup vinegar
  • 2 garlic cloves, finely minced
  • 3 medium tomatoes, peeled, seeded and chopped
  • Freshly ground black pepper
  • Chopped parsley
  • 1 ripe avocado, peeled, seeded and cubed


    1. 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.

    2. 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.

    3. Add the shrimp and cook for five minutes after the liquid returns to a boil. Let the shrimp cool in the cooking liquid.

    4. Combine the onion slices, oil, vinegar, garlic, tomatoes and additional salt to taste. Drain the shrimp and dry them. Add them to the sauce and chill for twelve hours.

    5. Just before serving, sprinkle the shrimp with black pepper and parsley. Garnish with avocado cubes and serve with slices of French bread.