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"The belly rules the mind."--Spanish Proverb

Shrimp Escabeche Recipe

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This recipe for Shrimp Escabeche is from The Hoggan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups freshly squeezed blood orange juice or regular orange juice
1 cup lemon juice
2 cloves garlic, minced
1/2 tsp red pepper flakes (up to 1 tsp)
Salt
1 lemon
 1 1/2 pounds large cooked shrimp meat (not prawns)
3/4 pound small scallops
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
1/2 cup orange bell pepper, chopped
1 1/2 cups celery, chopped
1 cup red onion, chopped
1/3 cup cilantro, chopped
3 T and 1/4 cup extra virgin olive oil, divided
 
Directions:
Directions:
Cut shrimp meat each in half or to 1/2 inch bite sizes.
 
In a medium pot, bring orange juice, lemon juice and garlic to a boil. Add a pinch of salt to keep from boiling over. Reduce liquid to 1 cup. Set aside, and when cooled add red pepper flakes.
 
In a medium pan, sauté the scallops in 3 T of olive oil and a little lemon juice. Cook over medium heat until all scallops are firm. Remove from heat and set aside until cool.
 
In a medium bowl, mix together shrimp, peppers, celery, onion cilantro and olive oil. Add liquid from above and toss well. Salt and pepper to taste. Cover and chill for at least 2 hours.
 
Serve cold with lemon cut into wedges or squeezed on to taste.
Personal Notes:
Personal Notes:
Can be used as a side dish or served with tortilla chips.

 

 

 

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