Shrimp in Escabèche
A flavorful Spanish-style marinated shrimp dish made with tender shrimp pickled in a aromatic mixture of olive oil, vinegar, onions, and spices. This make-ahead dish is perfect served cold or at room temperature.
Ingredients
- •1 whole small red onion
- •½ cup distilled white vinegar
- •¼ teaspoon dried oregano
- •⅔ cup extra-virgin olive oil
- •2 whole Turkish bay leaves
- •2 cloves garlic
- •1 teaspoon black peppercorns
- •2 pound large shrimp
- •peeled
- •leaving tail intact
- •and deveined
Cooking Instructions
- 1.
Toss together onion, vinegar, oregano, and 1 teaspoon salt in a shallow glass or ceramic dish.
5 min
- 2.
Simmer oil, bay leaves, garlic, and peppercorns in a small saucepan 10 minutes, then let stand until ready to use.
10 min
- 3.
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.
5 min
- 4.
Chill shrimp in escabeche, covered when cool, stirring occasionally, at least 12 hours. Discard bay leaves and serve shrimp cold or at room temperature.
720 min
