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Escabeche

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Ingredients
  Green olive oil 1⁄2 Cup (8 tbs) (Fragrant)
  Shrimp 2 Pound, shelled and deveined (24 Per Pound)
  Onions 2 Large, quartered and thinly sliced
  Garlic 6 Clove (30 gm), minced
  Carrots 2 Medium, thinly sliced
  Apple cider vinegar 2⁄3 Cup (10.67 tbs)
  Bay leaves 2
  Salt 1 Teaspoon
  Black pepper 1 Teaspoon
  Paprika 1 Teaspoon
Directions

GETTING READY:
1) Olive oil is warmed in a skillet.

MAKING:
2) Shrimp are sauteed in the olive oil, till they turn pink.
3) They are transferred to a bowl.
4) Onions, garlic and carrots are sauteed in the same skillet for about 5 minutes, till they are slightly brown.
5) Vinegar, bay leaves, salt, pepper and paprika are added to the onion mixture and stirred well, till the contents blend.
6) They are cooked for 2 minutes.
7) This vegetable mixture is poured over the shrimp, along with the marinade (the juices from the skillet).

FINALIZING:
8) The contents are tossed till they mix well.
9) The Escabeche is covered and refrigerated overnight.

SERVING:
10) It is served chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Shrimp
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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