ESCABECHE DE CAMARONES
"Pickled Shrimp" that is how it translates. This subtle shrimp salad is gentler than anything you might expect from the term "pickled". The shrimp get their tender-firm texture from slow-poaching followed by marinating and complimented by silky thin-sliced onions. Gourmet Magazine, Issue 09/2007. Chilling time is from 12 hours up to 2 days ahead. Also, you can add pimento stuffed olives, not too many, you don't want to overpower the dish.
Provided by Manami
Categories Onions
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
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
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