Camarones En Escabeche Recipes

ESCABECHE DE CAMARONES

Steps:

• Toss together onion, vinegar, oregano, crushed red pepper flakes or hot sauce, 1 teaspoon salt in a shallow glass or ceramic dish.
• Simmer oil, bay leaves, garlic, and peppercorns in a small saucepan 10 minutes, then let stand until ready to use.
• Add shrimp to a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), then remove from heat and let stand, uncovered, until just cooked through, about 5 minutes.
• Drain well, then stir into onion mixture along with oil mixture.
• Chill shrimp in escabeche, covered when cool, stirring occasionally, at least 12 hours.
• Discard bay leaves and serve shrimp cold or at room temperature.

CAMARONES EN ESCABECHE

Steps:

• Saute the shrimp, a few at a time, in a little of the olive oil until lightly brown, adding more oil as needed. Place in a covered dish or jar.
• In a saucepan, combine the remaining oil with the bay leaf, cumin, nutmeg, garlic, paprika, vinegar, onions, chiles, salt, and pepper to taste. Bring to a boil slowly and simmer until the onions are tender, about 5 minutes.
• Pour the vinegar mixture over the shrimp. Chill overnight.
• Serve on Romaine leaves, garnished with radishes and green olives.

TANGY PASILLA SHRIMP (CAMARONES EN ESCABECHE ROJO)

Steps:

• In a very large (12-inch) skillet, heat the olive oil over medium. Add the chile pieces and stir until fragrant, about 1 minute. (Don't cook them too long, as they'll burn and taste bitter). Add the red onion and cook another minute while the onion wilts slightly. Add the balsamic vinegar, sugar, 1/3 cup water and 3/4 teaspoon of salt. Simmer another minute to allow the flavors to come together.
• Add the shrimp to the skillet with the sauce. Cook, stirring, until they are just barely cooked through (they will turn pink but be slightly translucent at the center), 6 to 8 minutes. Put the shrimp into a shallow serving bowl and garnish with the cilantro leaves. This dish is delicious served warm, at room temperature or cool.