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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
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Total
N/A
|
Serves
8 Appetizer Portions
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Mexican Fish and Seafood
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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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