Tangy Pasilla Shrimp Camarones En Escabeche Rojo Recipes

POLLO EN ESCABECHE - URUGUAYAN MARINATED CHICKEN

Steps:

• Brown the chicken in the 2 tablespoons olive oil in a heavy skillet over high heat.
• Place the chicken pieces in a large saucepan or casserole and add the carrots, onions, garlic and spices.
• Add the vinegar and oil and simmer over low heat for 45 minutes to 1 hour, until the chicken is done.
• Remove from the heat and allow to come to room temperature. Chill well in the refrigerator - at least 5 hours but best overnight - and serve cold.

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.

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.

CUBAN SHRIMP CASSEROLE (CASEROLA DE CAMARONES)

Steps:

• Saute the onion, garlic and green pepper in the butter.
• Add the shrimp, salt and pepper.
• Stir in the canned tomatoes.
• Add the cooked rice.
• Place in casserole dish and bake at 375oF for 30 minutes.
• If desired, sprinkle cheese on top.
• Let cool for five minutes, then serve.

TANGY SHRIMP

Steps:

• Combine all ingredients in a large bowl. Cover and chill at least 6 hours or up to 2 days.Remove and discard bay leaves before serving.

CAMARONES CON CREMA (MEXICAN SHRIMP IN CREAM)

Steps:

• Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
• Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat.
• Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.

JALAPENOS EN ESCABECHE (PICKLED JALAPENOS)

Steps:

• In a pan, saute the chiles in the oil until the skin starts to blister.
• Add the onion and carrots and heat for an additional minute.
• Add 2 cloves and 3 peppecorns to bottom of each of the jars.
• Pack the chile mixture into sterilized pint jars leaving 1/2-inch head space.
• Add 2 cloves and 1 teaspoon salt to each of the jars.
• In a pan, combine the vinegar and water and bring to a boil.
• Pour over the chiles.
• Seal and process the jars in a boiling water bath for 15 minutes.
• Store for 4 weeks in cool, dark place.
• I always add more peppercorns and garlic to each jar.