Projo Football Food and Spirits

Gourmet and Epicurious call this "Shrimp in Escabeche" -- escabeche, they write, "refers to placing already cooked seafood into a marinade."

In my kitchen, that's cooked shrimp in oil and vinegar with a few extras.

Shrimp Vinaigrette
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

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.

Cooks' note: Shrimp in escabeche can be chilled up to 2 days.

Recipe from Gourmet, September 2007 at Epicurious; photo by Roland Bello

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