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.
- 1 1⁄2 lbs medium shrimp, peeled and deveined (21 to 25 per pound)
- 1⁄3 cup olive oil, plus
- 2 tablespoons olive oil
- kosher salt, to taste
- fresh ground pepper, to taste
- 1 pinch crushed red pepper flakes (2 pinches, to add to that extra zing) (optional)
- 1 large red onion, peeled, halved, and thinly sliced
- 4 garlic cloves, thinly sliced
- 2 serrano chilies, thinly sliced
- 1 teaspoon cumin seed
- 1 teaspoon mustard seeds (we didn't use, personal preference)
- 2 cups white wine vinegar
- 2 bay leaves
- 8 sprigs fresh cilantro
- 1⁄2 cup thinly sliced radish
- 3 tablespoons torn cilantro leaves
- 1 loaf potato bread (to sop up all the juices) or 1 italian baguette (to sop up all the juices)
- 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, if using, and cook for 1 minute.
- Add the vinegar, bay leaves, a pinch of red pepper flakes, if using, 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.