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Red Hot, South Texas, Shrimp en Escabache

 
Red Hot, South Texas, Shrimp en Escabache
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photo credit: Ev Thomas
Shrimp are cooked in crab boil seasoning, then marianted with chiles, various peppercorns and capers.
Recipe By: The Sonoran Grill, Mad Coyote Joe
  • PrepN/A |
  • TotalN/A |
  • Serves8 Appetizer Portions
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Ingredients

    • 1 Lemon sliced
    • 1 cup Celery tops
    • 1/2 cup Crab boil
    • 1-1/2 tbls Kosher salt
    • 1/2 tsp Black pepper
    • 2-1/2 lbs Raw medium shrimp, peeled and deveined
    • 2 medium White onions
    • 12 Bay leaves
    • 1-3/4 cup Canola oil
    • 2 cup White Vinegar
    • 1-1/2 tbl Sea salt
    • 1 tbl Crushed red chile
    • 2 tsp Pink peppercorns
    • 1/3 cup Capers, in brine
    • 1/4 cup Celery seeds
    • 15 Cloves garlic, cut in half
    • 2 Springs fresh thyme
    • 8-10 Pickled bird peppers *OR...
    • 2 Jalapeno chiles, cut in quarters lengthwise
    • 5 dashes Tabasco sause
    • 1 tsp White pepper
    • 1 tsp Black pepper

Instructions

Fill a stockpot half way and add the lemon, celery, crab boil, kosher salt and black pepper 

Bring to a rolling boil and then add the shrimp 

Stir well and then remove from heat 

Allow shrimp to stew in the hot liquid for 10 min. 

Remove shrimp and plunge in ice bath to stop cooking 

Drain the shrimp well 

In a glass bowl, layer the shrimp, onion slices, and bay leaves 

Emulsify the oil, vinegar and salt, either with an electric hand whisk, or in the blender 

Stir the remaining ingredients 

Pour over layered shrimp. 

Cover and refrigerate for 24-48 hours, stirring every 6-8 hours

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