"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Shrimp Escabeche Recipe

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This recipe for Shrimp Escabeche, by , is from Cooking While Drinking Wine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sumitra Marcano
Added: Saturday, April 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups freshly squeezed orange juice
1 cup fresh lemon juice
3 large garlic cloves, minced, divided
pinch of salt
1/2 teaspoon dried crushed red pepper

2 pounds cooked deveined peeled shrimp, cut into 1/2 -inch pieces
(buy this in the freezer section and thaw)
2 cups chopped red bell pepper
1 1/2 cups chopped celery
1 cup chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup olive oil

lemon wedges
tortilla "scoops" chips or pita chips

Directions:
Directions:
Combine orange juice, lemon juice, and 2 minced garlic cloves in a medium saucepan over medium-high heat. Add pinch of salt; boil until orange juice mixture is reduced to 1 cup, about 15 minutes. Cool. Mix in crushed red pepper.

Mix shrimp, bell pepper, celery, red onion, cilantro, and 1/3 cup olive oil in bowl. Toss with orange juice mixture and remaining minced garlic clove. Season with salt and pepper. Cover and chill until cold, about 2 hours. (Can be made 8 hours ahead. Keep refrigerated.)

Arrange escabeche in shallow bowl. Garnish with lemon wedges. Serve with toritlla or pita chips.



Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Everytime I make this appetizer when I have company or take it to a party, several people request the recipe. An added bonus is it can be made in advance.

 

 

 

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