FRIDA KAHLO’S CAMARONES EN ESCABECHE (pickled shrimp, for six)


1 medium onion, sliced vertically

5 garlic cloves

2 cups olive oil

4 manzano chiles, seeded and cut into rounds (fresh manzano chiles may be hard to find –substitute serranos or jalapenos if necessary)

4 bay leaves

2 teaspoons dried oregano

2 thyme sprigs

19 black peppercorns

1 cup distilled white vinegar

coarse salt

3 pounds large shrimp, peeled and deveined

  1. Saute the onion and garlic in hot oil until the onion is translucent.  Add the chiles, bay leaves, oregano, thyme, peppercorns, vinegar and salt to taste.  Mix well and simmer for 10 minutes.  Stir in the shrimp and cook for no more than 2 minutes, usually less depending on the size of the shrimp.  Remove from heat and let cool.  Refrigerate for at least 2 hours before serving.


adapted from Guadalupe Rivera and Marie-Pierre Colle, Frida’s Fiestas, Recipes and Reminiscences of Life with Frida Kahlo

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