Grilled Shrimp Escabeche Recipes

GRILLED SHRIMP SKEWERS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade., On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once.

SHRIMP IN ESCABèCHE

Steps:

• Toss together onion, vinegar, oregano, and 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.

GRILLED SHRIMP ESCABECHE

Steps:

• 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, if using, and cook for 1 minute.
• Add the vinegar, bay leaves, a pinch of red pepper flakes, if using, 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.

KEY WEST SHRIMP ESCABECHE

Steps:

• For the marinade: Combine coconut milk, lime juice, salt, sugar and vinegar in a bowl and mix well.
• For the escabeche: Preheat a grill to medium heat.
• Grill the tomatillos until well caramelized and soft, then chop. Grill the corn in the husks, then shuck and slice kernels from the cobs. (Keep the grill on.)
• Place shrimp in a bowl and sprinkle with olive oil and salt and pepper. Place shrimp on the grill and cook until caramelized and pink but still not cooked all the way through, 2 to 3 minutes per side. Pull from grill and let cool. Carefully slice shrimp lengthwise down the back. Add shrimp to a large bowl, then add the tomatillos, corn, chiles, cilantro, onion and marinade. Mix thoroughly and immediately serve.

GRILLED PORK ESCABECHE

Steps:

• Heat a charcoal or gas grill (or preheat broiler) until fire is moderately hot. Meanwhile, combine all ingredients except pork (including a pinch of salt and at least 1/2 teaspoon pepper) in a medium saucepan with 1 cup of water. Bring to a boil. Reduce heat to medium-low, and simmer about 5 minutes, until onion softens. Pour into a deep platter large enough for pork.
• Sprinkle pork liberally with salt and pepper, and brown on all sides until nearly cooked through (150 degrees on an instant-read thermometer inserted into meat), about 10 to 15 minutes. Remove pork, let cool a few minutes, then place in marinade.
• If time allows, marinate for a couple of hours (or overnight, refrigerated). Slice, and serve at room temperature, spooning marinade (with onion) over each slice. To serve more quickly, marinate at least 10 minutes, then cut pork into 1-inch slices, and marinate for 15 minutes before serving.

SHRIMP ESCABECHE WITH GINGER-GRILLED PINEAPPLE

Steps:

• Heat the oil in a large nonstick skillet. Season the shrimp with salt and pepper and cook over high heat for 1 minute. Add the onion and garlic and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes. Stir in the orange juice, 2 tablespoons of the lime juice, the scallion and cilantro, transfer to a bowl and let cool.
• Meanwhile, in a bowl, combine the remaining 2 tablespoons lime juice with the ginger, sesame oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush the pineapple with the mixture and let stand at room temperature for 30 minutes.
• In a dry skillet, toast the sesame seeds over high heat, shaking the pan, until fragrant, about 2 minutes.
• Light a grill or preheat the broiler. Grill or broil the pineapple for about 2 minutes per side, turning once, until lightly browned. Cut each quarter crosswise into 6 pieces and arrange the pieces on 6 plates. Set 2 shrimp on each plate, spoon on a little of the orange juice marinade and sprinkle with the sesame seeds.

GRILLED ESCABECHE WITH PORK

Steps:

• Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. As it is heating, combine all the ingredients except the pork (including a pinch of salt and a liberal grinding of pepper, at least 1/2 teaspoon) in a medium saucepan with 1 cup water. Bring to a boil, reduce the heat to medium-low, and simmer for about 5 minutes, or until the onion has softened just a bit. Pour into a deep platter large enough to accommodate the pork.
• Sprinkle the pork liberally with salt and pepper and brown it on all sides until it is nearly cooked through (an instant-read thermometer inserted into the meat should read 150°F), 10 to 15 minutes. Remove the pork, let it rest for a few minutes to cool, then put it on the platter with the marinade.
• If you are eager to eat, wait 10 minutes or so, then slice the pork about 1 inch thick and put it back in the marinade; wait another 15 minutes or so before eating. If you have time, let the pork sit in the marinade, whole, for a couple of hours (or overnight, refrigerated) before slicing and serving at room temperature, spooning a bit of the marinade (including some onion) over each slice.

GRILLED SALMON ESCABECHE

Steps:

• Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to medium-high, then turn off one of the end burners before cooking.
• While the grill heats, pat the salmon dry, and set aside to air-dry. In a metal 3-quart dish (like a 9-by-13-inch pan), large (12-inch) oven-safe skillet or a disposable aluminum pan, stir together the lime juice, vinegar, oil and sugar. Add the fennel, thyme and garlic. Season generously with salt and pepper, and stir to combine.
• When your grates are heating (or on a gas grill, when your grill is nearing temperature), put the dish over indirect heat (where there aren't any coals or where the burner is turned off). Cover the grill and let the fennel mixture warm until the grill reaches temperature, about 5 minutes.
• When you're ready to grill, season the salmon all over with salt and lightly coat with olive oil. Take the salmon, a tightly folded paper towel soaked with olive oil, a fish spatula and a rimmed baking sheet to the grill. Using gloved hands, transfer the dish of pickled fennel to the baking sheet (or another heat-safe surface, like concrete).
• Clean the grates with a grill brush, then oil the grates with the paper towel. Add the salmon skin-side down over direct heat (above the flame). Cover the grill and cook until the skin is browned and releases easily from the grates and the flesh is opaque three-quarters of the way up the sides, 3 to 6 minutes, depending on the thickness of your fish. Check the fish often and move it around the fire to avoid flare-ups.
• As the fish finishes, nestle it skin-side up among the pickled fennel. Let sit for 5 minutes or up to 30, until the fish is cooked through. Eat with the pickled fennel. Leftovers can be refrigerated and eaten cold or at room temperature the next day. (Remove the skin as it will be soggy at this point.)