Escabeche De Camarones

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READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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