| Level: | Intermediate |
| Total: | 8 hr 32 min |
| Prep: | 20 min |
| Inactive: | 8 hr |
| Cook: | 12 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 8 hr 32 min |
| Prep: | 20 min |
| Inactive: | 8 hr |
| Cook: | 12 min |
| Yield: | 8 servings |
Ingredients
- 1 1/2 pounds medium shrimp (21 to 25 per pound), peeled and deveined
- 1/3 cup olive oil, plus 2 tablespoons
- Kosher salt and freshly ground pepper
- 1 large red onion, peeled, halved, and thinly sliced
- 4 cloves garlic, thinly sliced
- 2 serrano chiles, thinly sliced
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 cups white wine vinegar
- 2 bay leaves
- 8 sprigs cilantro
- 1/2 cup thinly sliced radishes
- 3 tablespoons torn cilantro leaves
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 197 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 107 mg |
| Sodium | 489 mg |
| Serving Size | 1 of 8 servings |
| Calories | 197 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 107 mg |
| Sodium | 489 mg |
Reviews
Excellent and easy too.
While making this recipe last night,I kept tasting all the great flavors every few steps,and it was great,until the vinegar. I used 1 cup, but it was still too much for my taste. I let it rest overnight thinking the flavors would mellow the vinegar, but not enough for me. If I make this again I’ll use very little.
bobby did it again with this recipe!!
We had this over brown rice and are glad we did because the habanero peppers make it quite spicy and I think without the rice or risotto, it would set your hair on fire.
I liked this recipe, it was easy and the finished product looked professional. The only downside was that I overcooked my shrimp by 1 minute (not Bobby’s fault!)the taste of vinegar sort of dominated the dish once complete. Going to try again and modify a bit.
The only reason I cannot give this a 5 star rating is to warn you that the meek will be put off by the richness of the flavors. We have a little burrito place in San Jose that serves a basic Escabeche salsa (carrots, garlic, onions and jalapanos) with their chips. This recipe is authentic as they come. Bravo.
I am always looking for new shrimp recipes to try. I saw the show and the recipe looked good and I tried it out. The final product was a bit too vinegary for my taste.
This recipe was a huge hit at my cook out! People actually said “I didn’t know you could cook”!!
I made every recipe from The Rooftop party episode for Labor Day, except for the skewers, and everything was absolutely EXCELLENT. Everyone raved about everything.