Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Red Hot, South Texas, Shrimp en Escabache
Red Hot, South Texas, Shrimp en Escabache
Red Hot, South Texas, Shrimp en Escabache
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
Prep
N/A
|
Total
N/A
|
Serves
8 Appetizer Portions
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Mexican Fish and Seafood
Email
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
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Mexican Crab Cakes
Shrimp and Crab Enchiladas in Chipotle Cream Sauce
Mixiote of Shrimp and Nopales
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Bone Sukin' Rosemary Lamb Shanks
Lamb shanks are simmered in wine, seasonings, rosemary and onion.
Smoky Chipotle Pot Roast
Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.
Quick Fish Stock
This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.
Winter Creme Fraiche Baked Potato Soup
Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.