Best Grilled Shrimp Escabeche Recipes

Grilled Shrimp Escabeche image

Provided by Bobby Flay

Time 8h32m

Yield 8 servings

Number Of Ingredients 13

1 1/2 pounds medium shrimp (21 to 25 per pound), peeled and deveined
1/3 cup olive oil, plus 2 tablespoons
Kosher salt and freshly ground pepper
1 large red onion, peeled, halved, and thinly sliced
4 cloves garlic, thinly sliced
2 serrano chiles, thinly sliced
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 cups white wine vinegar
2 bay leaves
8 sprigs cilantro
1/2 cup thinly sliced radishes
3 tablespoons torn cilantro leaves

Steps:

Heat your grill to high. Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper. Grill the shrimp for 1 to 2 minutes per side or until just cooked through. Transfer shrimp to a clean medium bowl.
Heat 1/3 cup olive oil in a medium saucepan over medium heat. When oil is hot, add the onion, garlic, and serrano chiles and cook until soft. Add the cumin and mustard seeds and cook for 1 minute. Add the vinegar, bay leaves, and cilantro and bring to a boil. Remove from the heat and immediately pour over the shrimp and stir to coat. Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time. Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.

Shrimp Escabeche With Ginger-Grilled Pineapple image

Provided by NcMysteryShopper

Categories Caribbean

Time 15m

Yield 6 serving(s)

Number Of Ingredients 15

1 teaspoon olive oil
12 large shrimp, shelled and deveined
fine sea salt
ground pepper
1 medium onion, finely chopped
1/2 teaspoon minced garlic
1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons minced scallions
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh ginger
1 teaspoon minced fresh ginger
1 tablespoon sesame oil
1 large ripe pineapple (peeled, quartered lengthwise and cored)
1 teaspoon sesame seeds

Steps:

Heat the oil in a large nonstick skillet. Season the shrimp with salt and pepper and cook over high heat for 1 minute. Add the onion and garlic and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes. Stir in the orange juice, 2 tablespoons of the lime juice, the scallion and cilantro, transfer to a bowl and let cool.
Meanwhile, in a bowl, combine the remaining 2 tablespoons lime juice with the ginger, sesame oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush the pineapple with the mixture and let stand at room temperature for 30 minutes.
In a dry skillet, toast the sesame seeds over high heat, shaking the pan, until fragrant, about 2 minutes.
Light a grill or preheat the broiler. Grill or broil the pineapple for about 2 minutes per side, turning once, until lightly browned. Cut each quarter crosswise into 6 pieces and arrange the pieces on 6 plates. Set 2 shrimp on each plate, spoon on a little of the orange juice marinade and sprinkle with the sesame seeds.

Nutrition Facts : Calories 139.3, Fat 3.7, SaturatedFat 0.5, Cholesterol 23.2, Sodium 107.6, Carbohydrate 25.3, Fiber 2.7, Sugar 17.6, Protein 3.9

Grilled Shrimp Escabeche image

Provided by Manami

Categories Onions

Time 32m

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 lbs medium shrimp, peeled and deveined (21 to 25 per pound)
1/3 cup olive oil, plus
2 tablespoons olive oil
kosher salt, to taste
fresh ground pepper, to taste
1 pinch crushed red pepper flakes (2 pinches, to add to that extra zing) (optional)
1 large red onion, peeled, halved, and thinly sliced
4 garlic cloves, thinly sliced
2 serrano chilies, thinly sliced
1 teaspoon cumin seed
1 teaspoon mustard seeds (we didn't use, personal preference)
2 cups white wine vinegar
2 bay leaves
8 sprigs fresh cilantro
1/2 cup thinly sliced radish
3 tablespoons torn cilantro leaves
1 loaf potato bread (to sop up all the juices) or 1 italian baguette (to sop up all the juices)

Steps:

Heat your grill to high.
Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper.
Grill the shrimp for 1 to 2 minutes per side or until just cooked through.
Transfer shrimp to a clean medium bowl.
Heat 1/3 cup olive oil in a medium saucepan over medium heat.
When oil is hot, add the onion, garlic, and serrano chiles and cook until soft.
Add the cumin and mustard seeds, if using, and cook for 1 minute.
Add the vinegar, bay leaves, a pinch of red pepper flakes, if using, and cilantro and bring to a boil.
Remove from the heat and immediately pour over the shrimp and stir to coat.
Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time.
Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.