Shrimp en Escabeche
- Active Time 20m
- Total Time 20m
Escabeches are great for entertaining since they can marinate for a day or two in the refrigerator. Cradle these spicy shrimp in small firm Romaine lettuce leaves for eating out of hand.
- 1 pound large shrimp, peeled, deveined
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoons plus 1/4 cup olive oil
- 2 bay leaves
- 1 teaspoon ground cumin
- 4 garlic cloves, crushed
- 1 tablespoon paprika
- 1 cup white vinegar
- 2 small onions, thinly sliced
- 6 jalapeno chiles, thinly sliced
- Small Romaine lettuce leaves or mixed baby lettuce leaves
- 8 radishes, sliced
- 16 green olives, sliced
Sprinkle shrimp with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over high heat. Sauté shrimp, a few at a time, just until lightly brown, about 1 minute per side. Using slotted spoon, transfer shrimp to bowl.
Add remaining oil and all remaining ingredients except the garnishes to the same skillet. Bring to a boil. Simmer gently until onions are tender, about 5 minutes. Pour mixture over shrimp. Cover and chill overnight. Season to taste with salt and pepper.
Arrange lettuce leaves on platter; spoon shrimp into leaves. Garnish with radishes and green olives and serve. Alternately, toss mixed baby greens with enough marinade to coat. Season greens to taste with salt and pepper. Spoon greens and shrimp onto small plates. Garnish with radishes and olives and serve.
Copyright 2000, Susan Feniger and Mary Sue Milliken, all rights reserved.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
223 calories; 14g total fat; 115mg cholesterol; 504mg sodium; 9g carbohydrates; 1g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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