Veracruzana Vinegar-Bathed Shrimp

Ingredients

• 2 pounds medium shrimp
• 3 cups water
• 3 tablespoons extra-virgin olive oil
• 1 large white or red onion, thinly sliced
• 2 large carrots, thinly sliced
• Salt to taste
• 4 to 6 garlic cloves, minced or puréed
• 2 fresh or pickled serrano or jalapeño chiles, or chipotle chiles in adobo sauce, minced
• 2 large or 4 small bay leaves
• ⅓ cup seasoned rice vinegar
• ¼ teaspoon freshly ground pepper
• ½ teaspoon ground cloves (more to taste)
• 1 teaspoon dried Mexican oregano or 1 tablespoon chopped fresh mint
• ⅓ cup chopped cilantro
• Lettuce leaves for serving (optional)

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    164 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 23 grams protein; 182 milligrams cholesterol; 356 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 8

Preparation

1. Peel and devein shrimp, saving the shells.
2. Bring water to a boil in a medium saucepan and add shrimp shells. Simmer 30 minutes. Line a strainer with cheesecloth and set over a bowl. Strain broth into bowl and discard shells. You will need only 1/2 cup of the broth; the rest can be frozen, or used to cook rice if you choose it to accompany the shrimp.
3. Heat 2 tablespoons olive oil over medium heat in a large, heavy skillet and add onion, carrots and a generous pinch of salt. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic and shrimp and cook, stirring, until shrimp begins to turn pink, about 3 minutes.
4. Add chiles, bay leaves, vinegar, pepper, ground cloves, salt to taste and 1/2 cup shrimp stock and bring to a simmer. Reduce heat to low and simmer for 5 minutes or until the shrimp is cooked through, stirring occasionally. Remove from heat and transfer mix to a bowl. Refrigerate for 30 minutes or longer.
5. Stir in remaining tablespoon of olive oil, the oregano or mint and cilantro. Taste and adjust seasonings. If desired, line a platter or plates with lettuce leaves and spoon shrimp mix over the lettuce.