GRILLED SHRIMP ESCABECHE
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.
Provided by Manami
Categories Onions
Time 32m
Yield 8 serving(s)
Number Of Ingredients 17
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, 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.
Nutrition Facts : Calories 215, Fat 14.1, SaturatedFat 2, Cholesterol 129.6, Sodium 131.9, Carbohydrate 3.9, Fiber 0.6, Sugar 1.1, Protein 17.9
GRILLED SHRIMP WITH GARLIC (GAMBAS AL AJILLO)
Steps:
- Heat the grill to medium.
- Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
- Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
- Increase the heat of the grill to high.
- Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.
Nutrition Facts : Calories 407 calorie, Fat 38 grams, SaturatedFat 5 grams, Cholesterol 107 milligrams, Sodium 652 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 12 grams, Sugar 0 grams
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.
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.
SHRIMP ESCABèCHE WITH BLOOD ORANGE MOJO
Categories Sauce Citrus Shellfish Appetizer Side No-Cook Picnic Super Bowl Lemon Shrimp Bell Pepper Spring Summer Winter Cilantro Tortillas Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Combine orange juice, lemon juice, and 2 minced garlic cloves in medium saucepan over medium-high heat. Add pinch of salt; boil until orange juice mixture is reduced to 1 cup, about 15 minutes. Cool. Mix in crushed red pepper.
- Mix shrimp, bell pepper, celery, red onion, cilantro, and 1/4 cup olive oil in bowl. Toss with orange juice mixture and remaining minced garlic clove. Season with salt and pepper. Cover and chill until cold, about 2 hours. (Can be made 8 hours ahead. Keep refrigerated.)
- Arrange escabeche in shallow bowl. Drizzle with additional olive oil, if desired. Garnish with lemon wedges. Serve with tortilla chips or pita chips.
SHRIMP ESCABECHE WITH GINGER-GRILLED PINEAPPLE
Traditionally escabeche is made by pickling fried fish. Susser's quick version features sautéed shrimp in a cilantro marinade with tangy grilled pineapple. Liberal use of local citrus and tropical fruits and juices makes it easy for Allen Susser to add bright flavor to both savory and sweet dishes without using lots of fat. His philosophy at Chef Allen's in Miami is simple: don't try to cut out oil and rich foods altogether; just use small amounts and make sure they're top quality. This low calorie (161 a serving) - low fat (4.6 gm) recipe was created by Allen Susser, the famed Caribbean-Latin-Euro fusionist of Miami's Chef Allen's. WINE: WINE Because ginger, lemons and spices can overwhelm dry, subtle wines, look for a simpler aromatic white, such as a West Coast Riesling. The 1994 Hogue Cellars Dry Johannisberg Riesling or the 1993 Trefethen White Riesling are acidic enough to stand up to the tartness and fruity enough to magnify the flavors of the shrimp and the snapper. 30 minutes to marinate.
Provided by NcMysteryShopper
Categories Caribbean
Time 15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large nonstick skillet. Season the shrimp with salt and pepper and cook over high heat for 1 minute. Add the onion and garlic and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes. Stir in the orange juice, 2 tablespoons of the lime juice, the scallion and cilantro, transfer to a bowl and let cool.
- Meanwhile, in a bowl, combine the remaining 2 tablespoons lime juice with the ginger, sesame oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush the pineapple with the mixture and let stand at room temperature for 30 minutes.
- In a dry skillet, toast the sesame seeds over high heat, shaking the pan, until fragrant, about 2 minutes.
- Light a grill or preheat the broiler. Grill or broil the pineapple for about 2 minutes per side, turning once, until lightly browned. Cut each quarter crosswise into 6 pieces and arrange the pieces on 6 plates. Set 2 shrimp on each plate, spoon on a little of the orange juice marinade and sprinkle with the sesame seeds.
Nutrition Facts : Calories 139.3, Fat 3.7, SaturatedFat 0.5, Cholesterol 23.2, Sodium 107.6, Carbohydrate 25.3, Fiber 2.7, Sugar 17.6, Protein 3.9
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