Rock Shrimp Escabèche
Florida rock shrimp resemble lobster in texture and sweetness. Substitute the freshest medium-size shrimp (31 to 35 count).
This recipe goes with Black Bean Bisque with Rock Shrimp Escabèche
Yield: Makes 8 servings
- 4 tablespoons olive oil, divided
- 1 pound rock shrimp, peeled and deveined
- 1 onion, thinly sliced
- 2 poblano chile peppers, cut into strips
- 2 red bell peppers, cut into strips
- 4 garlic cloves, pressed
- 2 bay leaves
- 1 tablespoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup sherry vinegar
- Heat 2 tablespoons oil in a 12-inch skillet over medium heat; add shrimp, and sauté 1 to 2 minutes on each side or until lightly browned. Place in a bowl, and cover with a paper towel.
- Add remaining oil, onion, and next 3 ingredients to skillet, and sauté 2 to 3 minutes or until fragrant. Stir in bay leaves and next 5 ingredients. Slowly bring to a boil, and simmer 5 minutes or until onion is tender. Pour mixture over shrimp. Cover and chill 2 hours or overnight. Discard bay leaves before serving.
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