ESCABECHE
Serves 12
Escabeche makes a great appetizer or main dish. Marinate overnight before serving. Escabeche keeps in the refrigerator for up to three weeks and improves with age!
| 1/2 cup fragrant green olive oil |
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2/3 cup apple cider or wine |
| 2 pounds shelled and deveined |
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vinegar |
| shrimp (20–24 per pound) |
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2 bay leaves |
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1 teaspoon salt |
| 2 large onions, quartered |
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1 teaspoon black pepper |
| and thinly sliced |
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1 teaspoon paprika |
| 6 cloves garlic, minced |
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| 2 medium carrots, halved and |
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| thinly sliced |
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Gently warm olive oil in a large skillet and saute shrimp for two minutes, just until they turn pink. Transfer shrimp to a bowl.
Using the same skillet, saute onions, garlic and carrots for 5 minutes. Add vinegar, bay leaves, salt, pepper and paprika. Stir and cook for 2 minutes.
Pour vegetables with marinade over shrimp and mix lightly.
Cover and chill overnight.
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