Recipe by Manami
"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.
- 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
Directions See How It's Made
- 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.