Traditionally escabeche is made by pickling fried fish. Susser's quick version features sautéed shrimp in a cilantro marinade with tangy grilled pineapple. Liberal use of local citrus and tropical fruits and juices makes it easy for Allen Susser to add bright flavor to both savory and sweet dishes without using lots of fat. His philosophy at Chef Allen's in Miami is simple: don't try to cut out oil and rich foods altogether; just use small amounts and make sure they're top quality.
This low calorie (161 a serving) - low fat (4.6 gm) recipe was created by Allen Susser, the famed Caribbean-Latin-Euro fusionist of Miami's Chef Allen's. WINE: WINE Because ginger, lemons and spices can overwhelm dry, subtle wines, look for a simpler aromatic white, such as a West Coast Riesling. The 1994 Hogue Cellars Dry Johannisberg Riesling or the 1993 Trefethen White Riesling are acidic enough to stand up to the tartness and fruity enough to magnify the flavors of the shrimp and the snapper. 30 minutes to marinate.