Shrimp in Escabèche
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/4 teaspoon dried oregano
- 1/2 cup distilled white vinegar
- 1 teaspoon black peppercorns
- 2 garlic cloves, smashed
- 2 turkish bay leaves or 1 california
- 2/3 cup extra-virgin olive oil
- Carbohydrate 2 g(1%)
- Cholesterol 143 mg(48%)
- Fat 19 g(30%)
- Fiber 0 g(1%)
- Protein 16 g(31%)
- Saturated Fat 3 g(14%)
- Sodium 643 mg(27%)
- Calories 248
Preparation Toss together onion, vinegar, oregano, and 1 teaspoon salt in a shallow glass or ceramic dish. Simmer oil, bay leaves, garlic, and peppercorns in a small saucepan 10 minutes, then let stand until ready to use. Add shrimp to a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), then remove from heat and let stand, uncovered, until just cooked through, about 5 minutes. Drain well, then stir into onion mixture along with oil mixture. Chill shrimp in escabeche, covered when cool, stirring occasionally, at least 12 hours. Discard bay leaves and serve shrimp cold or at room temperature. Cooks' note:Shrimp in escabeche can be chilled up to 2 days.
Preparation Toss together onion, vinegar, oregano, and 1 teaspoon salt in a shallow glass or ceramic dish. Simmer oil, bay leaves, garlic, and peppercorns in a small saucepan 10 minutes, then let stand until ready to use. Add shrimp to a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), then remove from heat and let stand, uncovered, until just cooked through, about 5 minutes. Drain well, then stir into onion mixture along with oil mixture. Chill shrimp in escabeche, covered when cool, stirring occasionally, at least 12 hours. Discard bay leaves and serve shrimp cold or at room temperature. Cooks' note:Shrimp in escabeche can be chilled up to 2 days.
