Shrimp Escabèche with Blood Orange Mojo
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 servings
- pinch of salt
- 1/4 cup olive oil
- lemon wedges
- 1/2 cup chopped fresh cilantro
- 1 cup chopped red onion
- 1/2 teaspoon dried crushed red pepper
- 1 1/2 cups chopped celery
- 1 cup fresh lemon juice
- Carbohydrate 10 g(3%)
- Cholesterol 95 mg(32%)
- Fat 6 g(9%)
- Fiber 1 g(5%)
- Protein 11 g(23%)
- Saturated Fat 1 g(4%)
- Sodium 454 mg(19%)
- Calories 135
Preparation Combine orange juice, lemon juice, and 2 minced garlic cloves in 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 1/4 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. Drizzle with additional olive oil, if desired. Garnish with lemon wedges. Serve with tortilla chips or pita chips.
Preparation Combine orange juice, lemon juice, and 2 minced garlic cloves in 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 1/4 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. Drizzle with additional olive oil, if desired. Garnish with lemon wedges. Serve with tortilla chips or pita chips.
