Shrimp in Escabèche Recipe | Epicurious

Name: Shrimp in Escabèche Recipe | Epicurious
Ingredients: 1 small red onion, halved lengthwise and thinly sliced crosswise; 1/2 cup distilled white vinegar; 1/4 teaspoon dried oregano; 2/3 cup extra-virgin olive oil; 2 Turkish bay leaves or 1 California; 2 garlic cloves, smashed; 1 teaspoon black peppercorns; 2 pounds large shrimp in shell (21 to 25 per pound), peeled, leaving tail intact, and deveined

www.epicurious.com

In Spanish, escabeche refers to placing already cooked seafood into a marinade—a pickling of sorts—but this subtle shrimp salad is gentler than anything you might expect from the term pickled....

Keywords

escabèche
spanish
shrimp
starter
dinner
nut free
easy
make ahead
pickle & preserve
summer
gourmet

View full recipe on www.epicurious.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.

Share this recipe:

Ingredients

1 small red onion, halved lengthwise and thinly sliced crosswise
1/2 cup distilled white vinegar
1/4 teaspoon dried oregano
2/3 cup extra-virgin olive oil
2 Turkish bay leaves or 1 California
2 garlic cloves, smashed
1 teaspoon black peppercorns
2 pounds large shrimp in shell (21 to 25 per pound), peeled, leaving tail intact, and deveined