CAMARONES EN ESCABECHE
Steps:
- Saute the shrimp, a few at a time, in a little of the olive oil until lightly brown, adding more oil as needed. Place in a covered dish or jar.
- In a saucepan, combine the remaining oil with the bay leaf, cumin, nutmeg, garlic, paprika, vinegar, onions, chiles, salt, and pepper to taste. Bring to a boil slowly and simmer until the onions are tender, about 5 minutes.
- Pour the vinegar mixture over the shrimp. Chill overnight.
- Serve on Romaine leaves, garnished with radishes and green olives.
KEY WEST SHRIMP ESCABECHE
Steps:
- For the marinade: Combine coconut milk, lime juice, salt, sugar and vinegar in a bowl and mix well.
- For the escabeche: Preheat a grill to medium heat.
- Grill the tomatillos until well caramelized and soft, then chop. Grill the corn in the husks, then shuck and slice kernels from the cobs. (Keep the grill on.)
- Place shrimp in a bowl and sprinkle with olive oil and salt and pepper. Place shrimp on the grill and cook until caramelized and pink but still not cooked all the way through, 2 to 3 minutes per side. Pull from grill and let cool. Carefully slice shrimp lengthwise down the back. Add shrimp to a large bowl, then add the tomatillos, corn, chiles, cilantro, onion and marinade. Mix thoroughly and immediately serve.
GRILLED SHRIMP ESCABECHE
Steps:
- 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 and cook for 1 minute. Add the vinegar, bay leaves, 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.
A CLASSIC ESCABECHE
Steps:
- Gather the ingredients.
- Combine the cup salt with 4 cups of water, and stir to combine. Brine the fish in this mixture for 30 to 45 minutes.
- Heat the olive oil in a large pan, and add the mashed garlic cloves, chile, and 2 bay leaves. Cook these aromatics in the oil over medium heat until the garlic browns, about 4 to 6 minutes. Do not let the garlic burn. Remove the aromatics and discard.
- Turn the heat up to medium-high, and cook the fish. You want a good sear , so if the fish is not cooking hot enough, turn the heat all the way up to high. Sear each side of the fish for 1 to 3 minutes, depending on the thickness. You don't need to cook the fish all the way through.
- Remove the fish to cool. Add the slivered onion, lower the heat to medium and cook until translucent. Remove to cool.
- Add all the remaining ingredients to the pan, turn the heat up to high, and bring to a rolling boil. Reduce by half, turn off the heat, and let cool.
- When everything is at room temperature, pour the sauce into a container, and add the fish and onions. Store in the refrigerator overnight to let the flavors marry.
- Serve cool or at room temperature.
Nutrition Facts : Calories 345 kcal, Carbohydrate 9 g, Cholesterol 107 mg, Fiber 2 g, Protein 29 g, SaturatedFat 2 g, Sodium 4119 mg, Sugar 3 g, Fat 15 g, ServingSize 4 servings, UnsaturatedFat 0 g
ENCHILADO DE CAMARONES
Provided by Herb Mesa
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large sauce pan, over medium-high heat, add the olive oil, onion, bell pepper, garlic cumin, paprika, salt, and pepper. Saute until the onion and peppers are tender, about 5 to 6 minutes.
- Add the wine, tomatoes, and bay leaves and cook for 10 minutes more. Reduce the heat and add the shrimp. Bring the mixture to a simmer and cook until the shrimp are fully cooked, about 6 to 8 minutes.
- Serve the shrimp mixture over the cooked brown rice and sprinkle the chopped cilantro over the top. Serve the dish with lime wedges and hot sauce.
ESCABECHE DE CAMARONES
"Pickled Shrimp" that is how it translates. This subtle shrimp salad is gentler than anything you might expect from the term "pickled". The shrimp get their tender-firm texture from slow-poaching followed by marinating and complimented by silky thin-sliced onions. Gourmet Magazine, Issue 09/2007. Chilling time is from 12 hours up to 2 days ahead. Also, you can add pimento stuffed olives, not too many, you don't want to overpower the dish.
Provided by Manami
Categories Onions
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 287.3, Fat 20, SaturatedFat 2.9, Cholesterol 172.8, Sodium 460, Carbohydrate 2.2, Fiber 0.1, Sugar 0.4, Protein 23.2
CUBAN SHRIMP CASSEROLE (CASEROLA DE CAMARONES)
A Cuban-American friend of mine in Jersey City got this off of a website dedicated to Cuban cuisine....it's been a year since I made this, but intend to try it again, it was so delicious. You try it and let me know. It's more convenient to use cooked (not canned!) shrimp. You can also use half-crab and half-shrimp or lobster as well! Enjoy!
Provided by Glutton
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute the onion, garlic and green pepper in the butter.
- Add the shrimp, salt and pepper.
- Stir in the canned tomatoes.
- Add the cooked rice.
- Place in casserole dish and bake at 375oF for 30 minutes.
- If desired, sprinkle cheese on top.
- Let cool for five minutes, then serve.
Nutrition Facts : Calories 353.5, Fat 7.6, SaturatedFat 4.1, Cholesterol 236, Sodium 721.7, Carbohydrate 43.4, Fiber 3.9, Sugar 9.2, Protein 28.1
TANGY PASILLA SHRIMP (CAMARONES EN ESCABECHE ROJO)
A Rick Bayless recipe from season 9 of Mexico, One Plate at a Time. A simple recipe with delicious complex flavors, and just pleasantly spicy. Good with corn tortillas as a taco filling, or at room temp as an appetizer, or over cooked rice to trap all the delicious sauce.
Provided by zeldaz51
Categories Mexican
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a very large (12-inch) skillet, heat the olive oil over medium. Add the chile pieces and stir until fragrant, about 1 minute. (Don't cook them too long, as they'll burn and taste bitter). Add the red onion and cook another minute while the onion wilts slightly. Add the balsamic vinegar, sugar, 1/3 cup water and 3/4 teaspoon of salt. Simmer another minute to allow the flavors to come together.
- Add the shrimp to the skillet with the sauce. Cook, stirring, until they are just barely cooked through (they will turn pink but be slightly translucent at the center), 6 to 8 minutes. Put the shrimp into a shallow serving bowl and garnish with the cilantro leaves. This dish is delicious served warm, at room temperature or cool.
Nutrition Facts : Calories 248, Fat 14.8, SaturatedFat 2, Cholesterol 143.2, Sodium 651.4, Carbohydrate 12, Fiber 0.8, Sugar 8.2, Protein 16.6
SHRIMP IN ESCABèCHE
Steps:
- Toss together onion, vinegar, oregano, and 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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