SHRIMP,CUCUMBER & MANGO ESCABECHE

SHRIMP,CUCUMBER & MANGO ESCABECHE image

Yield 4 people

Number Of Ingredients 8

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1 lb. large shrimp (about 30) shell on.
1/2 cup, plus 3 T. fresh lime juice
1/2 English cucumber, halved lengthwise and cut crosswise into 1/4 inch slices
2/3 cup chopped mango
1/2 cup finely chopped red onion
1 jalapeno chile, stem and seeds removed, finely chopped
1/4 cup plus 3 T. chopped fresh cilantro
Coarse salt and freshly ground pepper.

Steps:

1.Prepare an ice water bath. Bring a large pot of water to a boil. /reduce heat to medium, poach shrimp until just cooked through 1-1/2 to 2 min. Transfer shrimp to ice water bath let cool. 2. Drain shrimp, and peel; devein, and slice each in half. Toss shrimp with 1/2 cup lime juice in a glass or plastic container. Refrigerate, covered, stirring halfway through, for at least 2 hours. 3. Toss together shrimp, cumber, mango, onion, jalapeno, cilantro, 2 T. lime juice, 3/4 teas. salt and a pinch of pepper. Refrigerate for 30 min. Stir in remaining T. of lime juice before serving. 165 calories per serving. . serves 4