Escabeche De Camarones Recipes

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SHRIMP IN ESCABèCHE

Provided by Maggie Ruggiero

Categories     Shrimp     Healthy     Gourmet

Yield Makes 8 servings

Number Of Ingredients 8



Shrimp in Escabèche image

Steps:

  • Toss together onion, vinegar, oregano, and 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.

1 small red onion, halved lengthwise and thinly sliced crosswise
1/2 cup distilled white vinegar
1/4 teaspoon dried oregano
2/3 cup extra-virgin olive oil
2 Turkish bay leaves or 1 California
2 garlic cloves, smashed
1 teaspoon black peppercorns
2 pound large shrimp in shell (21 to 25 per pound), peeled, leaving tail intact, and deveined

ESCABECHE

This is an old Spanish recipe for zesty marinated vegetables that can be prepared with fish, poultry, or even with sliced up cooked green bananas. I like it best with chicken gizzards.

Provided by Nitzy

Categories     Side Dish     Vegetables     Onion

Time 1h45m

Yield 4

Number Of Ingredients 10



Escabeche image

Steps:

  • Place chicken gizzards in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes.
  • While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain gizzards and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.

Nutrition Facts : Calories 753.2 calories, Carbohydrate 12.3 g, Cholesterol 472.4 mg, Fat 61.8 g, Fiber 2.6 g, Protein 41.3 g, SaturatedFat 8.5 g, Sodium 665.7 mg, Sugar 2.8 g

2 pounds chicken gizzards
1 large onion, diced
1 large green bell pepper, diced
1 medium head garlic, chopped
1 ½ cups white wine vinegar
1 cup corn oil
3 bay leaves
2 tablespoons black peppercorns
½ cup pimento-stuffed green olives
salt to taste

CAMARONES EN ESCABECHE

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 15



Camarones en Escabeche image

Steps:

  • Saute the shrimp, a few at a time, in a little of the olive oil until lightly brown, adding more oil as needed. Place in a covered dish or jar.
  • In a saucepan, combine the remaining oil with the bay leaf, cumin, nutmeg, garlic, paprika, vinegar, onions, chiles, salt, and pepper to taste. Bring to a boil slowly and simmer until the onions are tender, about 5 minutes.
  • Pour the vinegar mixture over the shrimp. Chill overnight.
  • Serve on Romaine leaves, garnished with radishes and green olives.

1 pound fresh shrimp, peeled and deveined
1/3 cup olive oil
2 bay leaves
1 teaspoon cumin
1/4 teaspoon ground nutmeg
4 cloves garlic, smashed
1 tablespoon paprika
1 cup white vinegar
2 small onions, thinly sliced
4 jalapeno chiles, sliced in disks
Sea salt, to taste
Freshly ground black pepper, to taste
1 head Romaine lettuce leaves
8 radishes, sliced
16 green olives, sliced

TANGY PASILLA SHRIMP (CAMARONES EN ESCABECHE ROJO)

A Rick Bayless recipe from season 9 of Mexico, One Plate at a Time. A simple recipe with delicious complex flavors, and just pleasantly spicy. Good with corn tortillas as a taco filling, or at room temp as an appetizer, or over cooked rice to trap all the delicious sauce.

Provided by zeldaz51

Categories     Mexican

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8



Tangy Pasilla Shrimp (Camarones En Escabeche Rojo) image

Steps:

  • In a very large (12-inch) skillet, heat the olive oil over medium. Add the chile pieces and stir until fragrant, about 1 minute. (Don't cook them too long, as they'll burn and taste bitter). Add the red onion and cook another minute while the onion wilts slightly. Add the balsamic vinegar, sugar, 1/3 cup water and 3/4 teaspoon of salt. Simmer another minute to allow the flavors to come together.
  • Add the shrimp to the skillet with the sauce. Cook, stirring, until they are just barely cooked through (they will turn pink but be slightly translucent at the center), 6 to 8 minutes. Put the shrimp into a shallow serving bowl and garnish with the cilantro leaves. This dish is delicious served warm, at room temperature or cool.

Nutrition Facts : Calories 248, Fat 14.8, SaturatedFat 2, Cholesterol 143.2, Sodium 651.4, Carbohydrate 12, Fiber 0.8, Sugar 8.2, Protein 16.6

1/4 cup olive oil
4 -5 dried pasilla negro chilies, stems removed, cut into rings with scissors, seeds discarded (1 1/2 ounces total)
1/2 small red onion, thinly sliced
1/4 cup balsamic vinegar
1 tablespoon sugar
salt
1 lb medium shrimp, peeled and de-veined, tail segment intact
1/4 cup cilantro leaf

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



Escabeche De Camarones image

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

1 small red onion, halved lengthwise and thinly sliced crosswise
1/2 cup distilled white vinegar
1/4 teaspoon dried oregano
2/3 cup extra virgin olive oil
1 teaspoon salt, to taste (we didn't use that much salt)
2 turkish bay leaves or 1 california bay leaf
2 garlic cloves, smashed
1 teaspoon black peppercorns
2 lbs large shrimp, in shell peeled, leaving tail intact, and deveined (21 to 25 per pound)
crushed red pepper flakes or hot sauce

KEY WEST SHRIMP ESCABECHE

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13



Key West Shrimp Escabeche image

Steps:

  • For the marinade: Combine coconut milk, lime juice, salt, sugar and vinegar in a bowl and mix well.
  • For the escabeche: Preheat a grill to medium heat.
  • Grill the tomatillos until well caramelized and soft, then chop. Grill the corn in the husks, then shuck and slice kernels from the cobs. (Keep the grill on.)
  • Place shrimp in a bowl and sprinkle with olive oil and salt and pepper. Place shrimp on the grill and cook until caramelized and pink but still not cooked all the way through, 2 to 3 minutes per side. Pull from grill and let cool. Carefully slice shrimp lengthwise down the back. Add shrimp to a large bowl, then add the tomatillos, corn, chiles, cilantro, onion and marinade. Mix thoroughly and immediately serve.

3 1/4 cups unsweetened coconut milk
1/2 cup plus 1 tablespoon lime juice
5 tablespoons kosher salt
5 tablespoons sugar
2 1/2 tablespoons white distilled vinegar
4 to 6 tomatillos
3 ears corn, left in husks
1 pound shrimp (no smaller than 16/20 per pound), peeled and deveined
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 Fresno chiles, sliced thin
1 bunch fresh cilantro, leaves only, sliced very thin
1/2 red onion, thinly sliced

GRILLED SHRIMP ESCABECHE

Provided by Bobby Flay

Categories     appetizer

Time 8h32m

Yield 8 servings

Number Of Ingredients 13



Grilled Shrimp Escabeche image

Steps:

  • Heat your grill to high. Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper. Grill the shrimp for 1 to 2 minutes per side or until just cooked through. Transfer shrimp to a clean medium bowl.
  • Heat 1/3 cup olive oil in a medium saucepan over medium heat. When oil is hot, add the onion, garlic, and serrano chiles and cook until soft. Add the cumin and mustard seeds and cook for 1 minute. Add the vinegar, bay leaves, and cilantro and bring to a boil. Remove from the heat and immediately pour over the shrimp and stir to coat. Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time. Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.

1 1/2 pounds medium shrimp (21 to 25 per pound), peeled and deveined
1/3 cup olive oil, plus 2 tablespoons
Kosher salt and freshly ground pepper
1 large red onion, peeled, halved, and thinly sliced
4 cloves garlic, thinly sliced
2 serrano chiles, thinly sliced
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 cups white wine vinegar
2 bay leaves
8 sprigs cilantro
1/2 cup thinly sliced radishes
3 tablespoons torn cilantro leaves

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