Best Camarones En Escabeche Recipes

Tangy Pasilla Shrimp (Camarones En Escabeche Rojo) image

Provided by zeldaz51

Categories Mexican

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
4 -5 dried pasilla negro chilies, stems removed, cut into rings with scissors, seeds discarded (1 1/2 ounces total)
1/2 small red onion, thinly sliced
1/4 cup balsamic vinegar
1 tablespoon sugar
salt
1 lb medium shrimp, peeled and de-veined, tail segment intact
1/4 cup cilantro leaf

Steps:

In a very large (12-inch) skillet, heat the olive oil over medium. Add the chile pieces and stir until fragrant, about 1 minute. (Don't cook them too long, as they'll burn and taste bitter). Add the red onion and cook another minute while the onion wilts slightly. Add the balsamic vinegar, sugar, 1/3 cup water and 3/4 teaspoon of salt. Simmer another minute to allow the flavors to come together.
Add the shrimp to the skillet with the sauce. Cook, stirring, until they are just barely cooked through (they will turn pink but be slightly translucent at the center), 6 to 8 minutes. Put the shrimp into a shallow serving bowl and garnish with the cilantro leaves. This dish is delicious served warm, at room temperature or cool.

Nutrition Facts : Calories 248, Fat 14.8, SaturatedFat 2, Cholesterol 143.2, Sodium 651.4, Carbohydrate 12, Fiber 0.8, Sugar 8.2, Protein 16.6

Escabeche De Camarones image

Provided by Manami

Categories Onions

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 small red onion, halved lengthwise and thinly sliced crosswise
1/2 cup distilled white vinegar
1/4 teaspoon dried oregano
2/3 cup extra virgin olive oil
1 teaspoon salt, to taste (we didn't use that much salt)
2 turkish bay leaves or 1 california bay leaf
2 garlic cloves, smashed
1 teaspoon black peppercorns
2 lbs large shrimp, in shell peeled, leaving tail intact, and deveined (21 to 25 per pound)
crushed red pepper flakes or hot sauce

Steps:

Toss together onion, vinegar, oregano, crushed red pepper flakes or hot sauce, 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.

Nutrition Facts : Calories 287.3, Fat 20, SaturatedFat 2.9, Cholesterol 172.8, Sodium 460, Carbohydrate 2.2, Fiber 0.1, Sugar 0.4, Protein 23.2

Shrimp in Escabèche image

Provided by Maggie Ruggiero

Yield Makes 8 servings

Number Of Ingredients 8

1 small red onion, halved lengthwise and thinly sliced crosswise
1/2 cup distilled white vinegar
1/4 teaspoon dried oregano
2/3 cup extra-virgin olive oil
2 Turkish bay leaves or 1 California
2 garlic cloves, smashed
1 teaspoon black peppercorns
2 pound large shrimp in shell (21 to 25 per pound), peeled, leaving tail intact, and deveined

Steps:

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.

Escabeche image

Provided by Food Network

Categories appetizer

Time P2DT45m

Yield 4 servings

Number Of Ingredients 16

Salt and pepper
Flour, for dusting
3 pounds grouper or sea bass, skin off, cut into 4 to 5 ounce fillets
Canola oil, for frying
1 red onion, julienne
2 red peppers, julienne
2 yellow peppers, julienne
1 carrot, peeled sliced in thin rounds
4 cloves garlic, sliced thin
1/4 jalapeno chile, minced
1 tablespoon ketchup
2 tablespoons red wine vinegar
2 bay leaves
1 teaspoon peppercorns
1 shot hot pepper sauce
2 avocados, peeled, pitted and sliced lengthwise into1/8-inch slices, tossed with lime juice and seasoned with salt

Steps:

Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.
Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.
Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.