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Shrimp Escabeche

4–6 servings

Ingredients
  • ½ cup olive oil, divided
  • 1 pound shrimp, peeled and deveined, tails intact wild-caught, Gulf coast
  • 2 sprigs fresh herbs (dill or one of each rosemary and thyme) optional
  • splash white wine if you have one open
  • 1 fennel bulb, sliced thinly
  • 2 carrots, peeled and sliced thinly on the diagonal (or a few baby carrots peeled and sliced lengthwise)
  • 2 2 celery ribs, sliced thinly on the diagonal
  • 1 onion, sliced spring onion if available
  • 2 garlic cloves, peeled and thinly sliced optional
  • ¼ cup distilled white vinegar
  • 1 tablespoon tomato paste or fresh garden tomato trimmings from making petits farcis or BLT
  • 1 teaspoon Kosher salt or sea salt
  • ½ teaspoon granulated sugar
  • ½ teaspoon coriander seeds
  • ¼ teaspoon dried red chile flake (or two small dried red chiles)
Serve with sourdough and lemon wedges
Instructions

  1. Pour a couple tablespoons from the ½ cup of olive in into a large frying pan, warm over moderate heat, then add the shrimp and sauté until they just turn pink. Alternatively, poach the shrimp (see recipe on RiPE).

  2. Transfer shrimp to a ceramic or glass serving dish with 1–2-inch high sides. Add the herb sprigs.

  3. If you have a white wine open (rosé good too!), splash in a couple tablespoons to deglaze the pan, then add a couple tablespoons from the ½ cup of olive oil. Add the fennel, carrots, celery, onion, and garlic (optional). Cook until the vegetables begin to soften, about 5 minutes.

  4. Pour vinegar into the olive oil cup until level is at ½ cup (this will be about a quarter cup vinegar). Add tomato paste (or tomato bits) to the vegetables and stir for a minute, then pout in the olive oil and vinegar. Add salt, sugar, coriander seeds, and chile flake or chiles. Bring to simmer and cook 5 more minutes then pour 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.