Spicy Ecuadorean Shrimp

Name: Spicy Ecuadorean Shrimp
Ingredients: 1 cup olive oil; 2 tablespoons black peppercorns; 2 tablespoons pink peppercorns; 2 teaspoons salt; ½ teaspoon cayenne pepper; 1 roasted poblano chili pepper, skinned, seeded and chopped; 2 tablespoons sherry vinegar; 1 ½ pounds large shrimp, preferably Ecuadorean, with shells on

By Molly O’Neill

Published October 24, 1998

Total Time: 10 minutes, plus at least 12 hours' refrigeration
Rating: 3(5)
Comments: Read comments

Featured in: Food; Small Fry

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Ingredients

Yield:6 to 8 appetizers or 4 entrees

1 cup olive oil
2 tablespoons black peppercorns
2 tablespoons pink peppercorns
2 teaspoons salt
½ teaspoon cayenne pepper
1 roasted poblano chili pepper, skinned, seeded and chopped
2 tablespoons sherry vinegar
1 ½ pounds large shrimp, preferably Ecuadorean, with shells on

Ingredient Substitution Guide

Preparation

Step 1
Combine all the ingredients except the shrimp in a blender and process until smooth. Place the shrimp in a large plastic bag or in a nonreactive bowl and pour the marinade over them, turning or stirring to coat. Refrigerate, stirring occasionally, for at least 2 hours and up to 12.
Step 2
When ready to cook, preheat the broiler or prepare a charcoal grill. Thread the shrimp on metal skewers and broil or grill, turning and basting with some of the leftover marinade, until nicely browned and cooked through, about 5 to 6 minutes. Serve immediately.