Posted by Amy Andrews


Categories Appetizers & Snacks, Fish & Shellfish, Main

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Shrimp Escabeche

shrimpescabeche

This is the dish you want when you are hosting friends or if you want to treat yourself to a snacky dinner.  Make the shrimp and veggies in advance (at least 6 hours to marinate, or best, overnight), they actually get better as the days go by!  Mine are currently on Day 3.  So far they have been the appetizer at a dinner party on Monday, snack before dinner yesterday, and quick nibble for lunch today.

 

I first made these shrimp to tote along to Dîner en Blanc back in August.  They held their chill and were wonderful as part of our picnic along with a terrine, salmon rillettes, cornichon and radishes, watercress soup, ratatouille, and of course baguettes, cheese, and rosé!  (Perhaps Valerie and I went a little overboard…but it sure was fun!)

 

dinerenblanc

 

Serve with a crusty bread and plenty of lemon wedges.  Don’t forget to eat the veggies!  Thank you to Dorie Greenspan for the original recipe, a sidebar to Sardine Escabeche in her wonderful book, Around My French Table.

 

Shrimp Escabeche

Ingredients

  • 1 pound shrimp, peeled and deveined, tails left on (16/20 count)
  • 1 cup olive oil
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 onion, halved and sliced thinly
  • 2 carrots, peeled and sliced thinly on the diagonal
  • 2 celery ribs, sliced thinly on the diagonal
  • 1 fennel bulb, sliced thinly
  • 2 garlic cloves, peeled and thinly sliced
  • 1/2 cup distilled white vinegar
  • 1 Tbsp. tomato paste
  • 1 tsp. sea salt
  • 1/2 tsp. sugar
  • 1/4 tsp. coriander seeds
  • 1/4 tsp. red chile pepper flakes (or 2 dried red chiles)
  • Serve with:
  • crusty bread
  • lemon wedges

Instructions

  1. Warm 2 tablespoons of the olive oil in a large frying pan and briefly sauté the shrimp until they just turn pink. If you prefer, you can poach the shrimp (see Amy's Kitchen Coach Tips).
  2. Remove shrimp to a ceramic or glass serving dish with 1-2 inch high sides.
  3. Wipe out frying pan, add 2 tablespoons of the olive oil and warm over medium heat. Add the onion, carrots, celery, fennel, and garlic. Cook until veggies start to soften, about 5 minutes.
  4. Add remaining 3/4 cup olive oil, vinegar, tomato paste, salt, sugar, coriander seeds, and chiles. Bring to simmer and cook 5 more minutes.
  5. Pour the hot oil and veggie mixture over the shrimp and herbs in the serving dish. Cool to room temperature, then cover with plastic wrap and refrigerate for at least 6 hours before serving, ideally overnight. Serve with bread and lemon wedges.
http://ripefoodandwine.com/2015/09/02/shrimp-escabeche/

 

Amy’s Kitchen Coach Tips:

  • Here’s how to poach shrimp
  • If you love oil-packed, sun-dried tomatoes and you have some on hand, sliver a few and scatter them over the shrimp with the herb sprigs.





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