Total Time
32mins
Prep 20 mins
Cook 12 mins

In this recipe the fish is shrimp instead of the way I make it with swordfish! It is grilled instead of pan fried and the ingredients vary a little to make a superb escabeche! Recipe by Bobby Flay for The FoodNetwork. I didn't include resting time for the flavors to meld of 8 hours.

Ingredients Nutrition

Directions

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

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