Shrimp eschabeche
Shrimp Escabeche is a vibrant dish featuring succulent shrimp marinated in a tangy mixture of wine, vinegar, and orange juice. This recipe combines aromatic spices and zesty citrus for a delightful seafood experience.
Cook time 5 min
Prep time 25 min
Ingredients:
1/2 cup olive oil1/2 red onion
2 garlic cloves
1 tsp ground cumin
1/3 cup white wine
1/3 cup vinegar
1/3 cup orange juice
2 tbsp orange zest
1 tbsp sugar
3 bay leafs
1 tbsp fresh thyme
32 oz shrimps
2 tbsp all-purpose white wheat flour
Shrimp Escabeche is a vibrant and flavorful dish that combines succulent shrimp with a tangy marinade. This classic recipe, known for its rich blend of spices and citrusy notes, is perfect for seafood lovers who enjoy a mix of savory and zesty flavors. Follow these simple steps to create an impressive dish that's sure to delight your taste buds.
Instructions:
- Ensure the shrimps are peeled and deveined. Pat them dry with paper towels and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the finely sliced red onion and cook until it becomes soft and translucent, approximately 5-7 minutes.
- Add the minced garlic and ground cumin, stirring frequently until the garlic is fragrant, about 1-2 minutes.
- Pour in the white wine to deglaze the pan, scraping up any brown bits with a wooden spoon.
- Once the wine has reduced slightly, add the vinegar, orange juice, orange zest, sugar, bay leaves, and fresh thyme.
- Bring the mixture to a simmer, ensuring all ingredients are well combined. Let it simmer for about 10 minutes to allow the flavors to meld together.
- Lightly dust the shrimps with the all-purpose flour, ensuring an even coating.
- In a separate skillet, heat a small amount of olive oil over medium-high heat.
- Add the flour-coated shrimp and cook until they turn pink and opaque, roughly 2-3 minutes per side.
- Once the shrimps are cooked, transfer them to the skillet with the simmering marinade.
- Stir gently to coat the shrimps in the marinade. Allow them to soak in the flavors for about 5 minutes over low heat.
- Remove the bay leaves before serving.
- Serve the Shrimp Escabeche warm or at room temperature. It pairs well with crusty bread, rice, or a fresh green salad.
Congratulations, you've successfully made Shrimp Escabeche! The combination of tender shrimp with a zesty and aromatic marinade makes for an incredibly satisfying meal. This dish can be enjoyed on its own, served over rice, or paired with a fresh salad. Remember to experiment with the seasoning to match your personal preference, and enjoy the fruits of your culinary labor!
Shrimp eschabeche FAQ:
You should allow the cooked shrimp to soak in the marinade for about 5 minutes over low heat after they've been added to the skillet. This enhances the flavors without overcooking the shrimp.
Yes, you can substitute white wine with additional vinegar or a non-alcoholic white wine option. Keep in mind that this may slightly alter the flavor profile.
Store leftover Shrimp Escabeche in an airtight container in the refrigerator for up to 3 days. It can be served cold or gently reheated.
If your shrimp turn out overcooked, which can cause them to be tough, you can add them to the marinade for a brief period to infuse some flavor, although this won't reverse the texture.
Yes, you can use frozen shrimp, but make sure to thaw them completely and pat them dry before cooking to ensure proper marination and cooking.
Tips:
- Marinate the shrimp for at least 30 minutes to allow the flavors to meld together.
- Use fresh orange juice and zest for a more vibrant and aromatic result.
- Adjust the amount of sugar to balance the acidity from the vinegar and white wine according to your taste.
- If fresh thyme isn't available, you can use dried thyme but reduce the quantity by half.
- Sear the shrimp lightly before adding them to the marinade for added texture and flavor.
- Feel free to add other vegetables, such as bell peppers or carrots, to the marinade for additional flavor and color.
Nutrition per serving
6 ServingsCalories 170kcal
Protein 22g
Carbohydrates 11g
Fiber 0.95g
Sugar 4.50g
Fat 22g
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