Shrimpcucumber Mango Escabeche Recipes

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SHRIMP AND MANGO CEVICHE



Shrimp and Mango Ceviche image

Nothing reminds me of a summer day beachside like fresh ceviche. The shrimp "cooks" in a citrus bath, then gets tossed with a colorful assortment of veggies. The roasted jalapeño adds a smoky heat that makes this dish sing.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

1 cup fresh lime juice (8 to 9 limes)
Juice of 1 orange
1 pound jumbo shrimp, peeled, deveined and cut into 1/4-inch dice
1 jalapeño
1/4 cup fresh cilantro, chopped
1/4 cup green olives, chopped
1 mango, diced
1 tomato, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 small red onion, diced
2 cloves garlic, grated
1/3 cup olive oil
1 avocado, diced
Kosher salt and freshly ground black pepper

Steps:

  • Stir together the lime juice and orange juice in a medium bowl. Add the shrimp, cover with plastic wrap and refrigerate until the shrimp are firm and opaque, 1 hour to 1 hour 30 minutes.
  • Meanwhile, preheat the broiler. Broil the jalapeño until the skin is blackened all over, 2 to 3 minutes per side. Set aside to cool.
  • Toss together the cilantro, olives, mango, tomatoes, bell peppers, onions and garlic in a large bowl.
  • When the jalapeño is cool, carefully peel away the blackened skin, wiping away any remaining skin with a paper towel. Seed and finely dice the jalapeño and add it to the bowl. Stir in the shrimp, oil and 1/2 cup of the citrus marinade. Mix in the avocado and season with salt and pepper.

KEY WEST SHRIMP ESCABECHE



Key West Shrimp Escabeche image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

3 1/4 cups unsweetened coconut milk
1/2 cup plus 1 tablespoon lime juice
5 tablespoons kosher salt
5 tablespoons sugar
2 1/2 tablespoons white distilled vinegar
4 to 6 tomatillos
3 ears corn, left in husks
1 pound shrimp (no smaller than 16/20 per pound), peeled and deveined
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 Fresno chiles, sliced thin
1 bunch fresh cilantro, leaves only, sliced very thin
1/2 red onion, thinly sliced

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 SHRIMP ESCABECHE



Grilled Shrimp Escabeche image

Provided by Bobby Flay

Categories     appetizer

Time 8h32m

Yield 8 servings

Number Of Ingredients 13

1 1/2 pounds medium shrimp (21 to 25 per pound), peeled and deveined
1/3 cup olive oil, plus 2 tablespoons
Kosher salt and freshly ground pepper
1 large red onion, peeled, halved, and thinly sliced
4 cloves garlic, thinly sliced
2 serrano chiles, thinly sliced
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 cups white wine vinegar
2 bay leaves
8 sprigs cilantro
1/2 cup thinly sliced radishes
3 tablespoons torn cilantro leaves

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 and cook for 1 minute. Add the vinegar, bay leaves, 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.

SHRIMP IN ESCABèCHE



Shrimp in Escabèche image

Provided by Maggie Ruggiero

Categories     Shrimp     Healthy     Gourmet

Yield Makes 8 servings

Number Of Ingredients 8

1 small red onion, halved lengthwise and thinly sliced crosswise
1/2 cup distilled white vinegar
1/4 teaspoon dried oregano
2/3 cup extra-virgin olive oil
2 Turkish bay leaves or 1 California
2 garlic cloves, smashed
1 teaspoon black peppercorns
2 pound large shrimp in shell (21 to 25 per pound), peeled, leaving tail intact, and deveined

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.

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