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Shrimp Escabeche

We eat shrimp remoulade and just plain boiled shrimp all the time. But there are many other ways to put out cold boiled shrimp as an appetizer. “Escabeche” is distantly related to ceviche, in that the seafood is marinated (after cooking–that’s the difference) in an acidic, herbal mix.

Shrimp Escabeche.

  • 2 Tbs. extra-virgin olive oil
  • 2 lbs. peeled medium-large shrimp (15-20 count)
  • 1 1/2 Tbs. salt-free Creole seafood seasoning
  • Juice of two limes
  • 1 Tbs. cane syrup
  • 1/2 cup cane vinegar (or red wine vinegar if not available)
  • 12 sprigs cilantro, leaves only, chopped
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. Tabasco garlic-flavored pepper sauce
  • 1 jalapeno pepper, seeds and membranes removed, chopped
  • 2 French shallots, chopped
  • 2 Hass avocados, just beginning to turn soft to the touch

1. Heat the olive oil in a skillet over medium-high heat until it shimmers. Saute as many shrimp as you can fit in one layer, until they’re browned at the high spots. Repeat the process till all the shrimp are cooked. Set the shrimp aside to cool.

2. In a shallow bowl big enough to fit all the shrimp, combine the Creole seasoning, lime juice, syrup, vinegar, cilantro, Worcestershire, salt, pepper, and Tabasco garlic pepper sauce. Mix well, then add the shrimp. Cover and marinate, refrigerated, for six hours. Once or twice, stir the mixture up again.

3. Right before serving, slice the avocados and place them on plates. Spoon the shrimp atop the avocados, and top with the shallots and jalapenos.

Serves six to eight appetizers.

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